Mini Chorizo and Chilli Tartlets
From the Cookbook
Makes 30
We love these tiny cheesy mouthfuls of smoky chorizo, spicy red chilli and bright green chives. They’re great served with the Beetroot and Feta Baskets (which can be found in The Higgidy Cookbook).
Serves:
30Equipment:
- 30 mini tartlet tins
- 5cm fluted pastry cutter
Ingredients
125g plain flour, sifted, plus a little for dusting
30g Parmesan cheese, grated
50g butter, chilled and diced
2 medium eggs
1 tsp ice-cold water
75g chorizo cooking sausage, cut into 1cm pieces
60ml double cream
1 red chilli, deseeded and finely chopped
2 tbsp very finely snipped fresh chives
Salt and freshly ground black pepper
Method
- 1
To make the pastry, place the flour and cheese in a large bowl or a food processor, add the butter and rub in with your fingertips or pulse until the mixture resembles breadcrumbs. Beat an egg with the ice-cold water and add to the mixture. Mix in with a round-bladed knife or pulse until the crumbs just come together to form a dough,adding a little more water if needed. Gather into a ball, wrap in clingfilm and chill in the fridge for 30 minutes.
- 2
On a lightly floured work surface, roll out the pastry to about 2mm thick. Using the pastry cutter, stamp out 30–36 circles and line your mini tartlet tins with them. Prick the pastry cases with a fork and chill for another 30 minutes.
- 3
Preheat the oven to 200°C/fan 180°C/gas mark 6. Combine the remaining egg with the chorizo, cream, chilli and chives, giving everything a good mix. Season generously with salt and pepper.
- 4
Divide the mixture between the pastry cases. We find the easiest way is to spoon the chorizo chunks in first, then top up the little cases with the creamy egg mix.
- 5
Bake the tartlets in the oven for 15–20 minutes or until the pastry is golden and the filling has set. Allow to cool slightly, then remove from the tins and serve.
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