Tuesday, May 17, 2022

Spinach and corn tarts & Mushroom puffs

Spinach and corn tarts


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


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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Roma Ghosh
Roma Ghosh has recently retired as Associate Professor for Media Studies from an international university. She was with the Times of India as a correspondent for many years. Her passion is cooking and she has been doing recipes and photo shoots for Women's Era for the last 15-odd years.

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