From a really young age I used to help my mum make mince pies, hundreds of them, I am not sure how we ever or if we ever ate that many. But her recipe for the pastry always sticks with me. It’s so easy and without fail tastes amazing as well as the texture being so melty – its heavenly. I nearly don’t want to share it!
It can be used for sweet or savoury. I never make sweet pastry when required – to me I like that sweet of the filling and salty of the pastry.
With these little tartlets – think mince pies and you can pretty much use anything as a filling.
My mum gave me this pastry recipe when I was young in ounces which I don’t normally work in – but you can just ask Alexa or Siri for the pounds equivalent!
6oz butter – softened
Pinch of salt
Preheat the oven to 180 degrees C
Mix all in a stand mix until you have a big ball – you can do it by hand – in which case use your finger tips to work the mixture together.
Once in a big ball stick in the fridge for 10 mins.
Once slightly cooled flour a work top and roll the pastry to 1/2 a cm thick.
Get a round cutter to fit the size of your tin and then cut tops and bottoms
Put the bottoms in each place in the tin.
For the filling cut a third of a Chorizo into cubes.
Fry in a pan with a finely chopped red onion, with a bit of garlic, fresh thyme
Chop some olives in to small pieces and add them with about 4 tablespoons of tomato purée
Put the mixture into the cases and then add a bit of grated cheddar to each little tartlet.
Cook in the oven at 180 degrees C for 15 minutes until the pastry is golden brown and cheese bubbling