Eileen Fingleton's Savoury Cheese Tartlets
By dolomf

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