Makes 12
Ingredients
For the pastry
- plain flour, 115g/4oz/1 cup
- chilled margarine, 50g/2oz/4 tbsp
For the filling
- mild cheese, 50g/2oz/0.5 cup
- ham, 2 thin slices, chopped
- frozen corn, 75g/3oz/0.5 cup
- egg, 1
- milk, 120ml/4fl oz/0.5 cup
- salt and ground black pepper.
- paprika, a pinch
- carrot and/or cucumber sticks, to serve
How to:
- To make the pastry, place the flour in a bowl and add the margarine. Using your fingertips, rub the margarine into the flour until the mixture resembles breadcrumbs. Gradually add 20ml/4 tsp cold water and mix to a smooth dough with a palette knife or wooden spoon.
- Form the dough into a ball, then wrap in clear film and chill in the refrigerator for 20 minutes.
- Preheat the oven to 200˚C/400˚F/Gas 6. Put the pastry on to a floured surface and lightly knead. Using a rolling pin, roll out the pastry until thin.
- Stamp out 12 circles with a cookie cutter, re-rolling the the pastry trimmings as necessary. Press into the holes of a bun tin. Chill for 30 minutes.
- To make the filling, grate the cheese. Mix with the ham and corn.
- Divide the cheese mixture among the tarts. Beat together the egg, milk and seasoning with a whisk or fork. Pour into the tarts and sprinkle the tops with paprika.
- Cook in the oven for 12-15 minutes, until risen and browned. Remove from the oven and cool slightly before loosening and sliding out with a palette knife.
- Serve warm or cold with carrot and cucumber sticks, or warp in foil or cleat film to transport.