Mini goat's cheese tartlets

  • Total Time

    4h 0m
    • Prep Time

      3h 40m
    • Bake Time

      20m
  • Serves

    40
  • Skill Level

    Intermediate
  • Dietary Needs

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These little tartlets are perfect for a snack or a canapé at a party.

Method

  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 mark 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 20 minutes until golden brown.

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