A small cheesy tartlet with a delicious name which I found in the 1945 Women’s Institutes Home Cookery Book. Like so many simple recipes, this one is open to variation – try adding some finely chopped ham, or a little flaked smoked fish and some chopped chives to the filling. Demonstrated at the 2011 Melbourne Food and Wine Festival.
Preheat the oven to 200°C and have ready a tray of 12 ungreased patty tins.
Remove the pastry from the fridge, let it rest for 20 minutes and then roll it out on a floured board.
Cut out 12 circles of pastry and use them to line the patty tins. Chill the pastry-lined tins while you make the filling.
Mix all the filling ingredients together in a saucepan and set over a medium heat. Cook for about 3 minutes until the mixture thickens, stirring all the time.
Pour the mixture into a bowl, cover with a piece of waxed paper to prevent a skin from forming and set aside to cool for at least 20 minutes. Spoon the filling into the pastry cases and bake for 20–25 minutes.
Garnish with a little chopped parsley and serve warm.
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