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Eileen Fingleton's Savoury Cheese Tartlets


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  • 225g shortcrust pastry
  • 1 small onion
  • 15g butter
  • 6 tablsps milk
  • 225g red cheddar cheese
  • 1 large free range egg
  • 1 teasp. freshly chopped parsley
  • seasoning


servings 8
Level of difficulty Easy
Preparation time 15mins
Cooking time 15mins
Cost Budget Friendly


Step 1

Roll out pastry & using scone cutter divide into 24 pastry cases for patty tins. Grease patty tins lightly. Place patty tins in fridge while making filling. Preheat oven to 190 deg. C

Step 2

To make filling, peel & finely slice onion, melt butter in saucepan & lightly cook onion. Add milk & seasoning. Bring to boil & simmer for 1 min. Remove saucepan from heat, cool slightly

Step 3

Grate cheese, beat egg. Stir cheese, egg & parsley into saucepan. Leave to cool completely. Fill cases & bake in oven for 15mins. or until set.

Step 4

Serve hot as starter with a little green salad & small tomatoes. Alternatively, refrigerate when cool & use for picnics, lunches or in buffet selection. (Great snack up a mountain with fresh tomatoes!)

Lots of variations possible, e.g. add 1 - 2 tablsps chopped cooked fish OR smoked ham OR sliced sauteed mushrooms OR chopped sundried tomatoes

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