Spinach and corn tarts
INGREDIENTS:
For the tarts
200 gms maida
150 gms butter
2 punches salt
2 tbsps of milk
For the filling
2 cups chopped spinach
100 gms corn niblets
3 tbsps cream
3 tbsps white sauce
Pinch of salt
Half tsp pepper powder
2 cups grated cheese
To prepare the tarts: Sift all the ingredients and knead into a stiff dough adding very little water if required. Wrap in a cling film and keep in the fridge for 1 hour. Take a muffin mould. Divide the prepared dough into portions. Roll out each portion to a chapati big enough to fit each muffin mould from all sides in the inside to form a cup. Heat an oven and bake the tarts in the pre heated oven for 15-17 minutes or until the tarts are a light golden brown. Allow to cool in the oven.
In the meantime, prepare the stuffing. Mix all the ingredients together and place a small portion of the filling inside the cooled baked tarts. Now bake the filled tarts in a pre-heated oven at 160 degrees till the cheese in the stuffing has melted and the egg batter set. This should take 7-8 minutes. Serve warm or at room temperature.
Mushroom puffs
INGREDIENTS:
For the filling:
200 gms of button mushrooms cut into tiny pieces
150 gms of grated Parmesan cheese
1 tsp oregano powder
Half tsp pepper powder
For the puff parcels:
200 gms maida
3 pinched of sodi bi carb
160 gms butter
2tbsps melted ghee for brushing on the puffs
Sift the maida and sodi-bi carb. Add the butter and very little water to knead into a dough. Wrap with foil and keep in fridge for 2 hours. Divide into 3 portions. Roll out each portion into a circular chapati of quarter inch thickness. With the tip of a knife cut strips which are 2 inches in breadth. Cut these into lengths of 1 inch each. Place a small portion of the mushroom filling in the centre of the 1 inch by 2 inch strips. Cover from all sides in form of a parcel. Brush with oil and put to bake in a pre-heated oven for 12-15 minutes till golden brown on top. Allow to cool and serve as a snack on room temperature.
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