How to make Mini Goat’s cheese tartlets

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1. Sift flour and salt into a large bowl and add the butter and stir with a metal spoon to coat the butter with flour.
2. Mix the water and lemon juice together in a jug and pour into the flour/butter mixture.
3. Using a round ended knife cut across the mixture several times, turning the bowl until the dough comes together.
4. Tip onto a lightly floured surface and shape into a thick slab about the same size as a house brick.
5. Flour the surface well and roll the dough into a rectangle approximately 40 x 20cm. Fold 1/3 into the centre, then fold over the other 1/3. Roll out again to the same size as before then repeat the folding.
6. Rotate the pastry by ¼ turn and repeat the folding and rolling. Repeat this 3 or 4 times making sure the surface in well floured.
7. Wrap the pastry in cling film and place in the fridge for a few hours or overnight. You can freeze this pastry for 5-6 weeks.
8. When you’re ready to use the pastry, remove from the fridge for about ½ hour. Then roll out into a large rectangle about 40x25cm and about the thickness of a £1 coin. Next cut this into 40 squares about 5cm square. Preheat the oven to 220°C/Gas 7
9. Place a small chunk of goat’s cheese onto the pastry square then pinch up the 4 corners to a point, brush with egg then sprinkle with poppy seeds.
10. Place in the oven and bake for 20mins until golden brown.

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