Stilton Tartlets Recipes

Ingredients :

175g plain flour

115g butter

1 egg yolk

30ml cold water

Filling

15g butter

15g flour

150ml milk

115g Stilton cheese, crumbled

150ml double cream

2.5ml dried mixed herbs

3 egg yolks

salt and freshly ground black pepper

1. Sift the flour and a pinch of salt into a bowl and rub in the butter until the mixture resembles breadcrumbs.
2. Mix the egg yolk with the water and stir in to make a soft dough.
3. Knead until smooth, wrap in clear firm and chill for 30 minutes.
4. To make the filling, melt the butter stir in the flour and then the milk.
5. Boil to thicken, stirring.
6. Off the heat, beat in the cheese and season.
7. Cool.
8. Bring the cream and herbs to the boil.
9. Reduce to 30ml.
10. Beat into the sauce with the egg yolks.
11. Preheat the oven to 190C, Gas 5.
12. On a floured work surface, roll out the pastry 3mm thick.
13. Stamp out rounds with a fluted cutter and use to line your chosen tartlet tins.
14. Divide the filling among the tartlets: they should be filled only two thirds full.
15. Stamp out smaller fluted rounds or star shapes for the tops and lay on top of each tartlet.
16. Bake for 20-25 minutes or until puffed and golden brown.

These can be made in shallow tartlet tins to serve hot as a first course. You could also make them in tiny cocktail tins and serve as warm canapés.

Cooking Tip - The short crust pastry can also be made in a food processor, if you prefer.

Serves 6 - 8

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