recipes
Cheese and shrimp tarts
Ingredients
For the pastry
- 170gr plain flour
- 100gr margerine (Stork)
- ½ cup grated Cheddar cheese
- 3 tbsp cold water
For the filling
- 175gr chopped shrimps (Emborg)
- 110gr grated cheddar cheese
- 2 spring onions chopped
- 4 eggs, lightly beaten
- 125ml double cream (Elmlea)
- 125ml milk
- 1 tbsp grated lemon zest
- Salt and pepper to taste
Method
To make the pastry, place the flour and butter in a food processor and process until mixture resembles fine breadcrumbs. Add cheese and enough water to form a smooth dough. Knead pastry lightly on a floured surface. Roll dough thinly and cut into rounds. Place pastry into patty tins. Next, preheat the oven to 180C. Put a small spoonful of shrimp in each shell. Mix the cheese, onions, eggs, cream, milk, rind and seasoning and pour over the shrimps. Bake for 15-20 minutes or until puffed and golden. Serve warm with a nice crispy green salad.
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