Saturday, 6 January 2018

Mushroom and leek tarlets

Take a pack of ready rolled shortcrust pastry and cut out 12 rings with pastry cutters that are slightly bigger than a muffin tin hole.

Roll together the left over pastry and cut out two small stars.

Meanwhile heat some butter and fry gently one large leek without colouring it. Add 1 tbsp of caster sugar to caramelise it slightly.
Add some chopped garlic and 250g of mushrooms and some chopped sun dried tomatoes.



Fry gently until cooked and most liquid removed.

Put the pastry circles in the holes of a greased muffin tin.

Divide the mushroom mix between the pastry.


Top with some grated gruyere and a pastry star and brush with egg.


Bake at 200 degrees for about 15 minutes until golden.







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