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08 Feb 2008

stilton and leek tarts

stilton and leek tarts recipesstilton and leek tarts   ingredientsstilton and leek tarts  healthy recipesGoogle
Categories: Aga Recipes
Author: Admin

stilton and leek tarts


stilton and leek tarts
vegetarian

Cheese pastry:
175g plain flour
1/4 teaspoon salt
1 teaspoon english mustard powder
75g butter cut into small pieces
50g parmesan grated
1 egg beaten

Filling:
a good knob of butter
1 leek weighing about 350g washed and finely sliced
100g stilton cheese coarsely grated
1 large handful of fresh parsley coarsely chopped
2 eggs
300m1single cream
salt and freshly ground black pepper
a little freshly grated nutmeg
12 black olives stoned and halved (optional)

First make the pastry.
Measure the flour salt mustard and butter into the processor or a bowl and process or rub in until the mixture resembles fine breadcrumbs.
Add the parmesan and beaten egg and mix again as long as it takes for the ingredients to come together.
Chill for 30 minutes wrapped in clingfilm.
For the filling heat the butter in a large nonstick pan on the boiling plate and cook the sliced leek for a few minutes. Cover transfer to the floor of the simmering oven and leave for 15 to 20 minutes until soft.
Return to the boiling plate to drive off any excess liquid.
Roll the pastry out thinly on a lightly floured work surface and using an 110mm cutter cut into eight discs.
Use these to line two yorkshire pudding trays.
Chill if time allows.
Divide the cooled leek between the pastrylined yorkshire pudding tins and top with grated cheese and chopped parsley.
Beat the eggs and add the cream nutmeg and some seasoning.
Carefully pour the egg and cream mixture into the tartlets and top each one with a few halved olives if liked.
Bake on the grid shelf on the floor of the roasting oven for about 15 to 20 minutes. If the pastry needs a little more browning underneath remove the grid shelf and put the tins directly on the floor for a few minutes.

Muke these in two yorkshire pudding tins each of which mil make four indvlduol tarts. It is essential to roll the pastry thinly then line the tins with the circles of pastry to come just above the rims. Instead of making your own cheese pastry use a 500g

Makes 8
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