Ham and stilton tartlets recipe
Stilton, everyone's favourite festive cheese, takes centre stage in these moreish tartlets. Serve them at your Christmas drinks party – we’re certain they’ll be a hit. This recipe makes 12 tartlets.
Tip: Make up to 24 hours ahead of serving and keep chilled. Reheat for 15 minutes until warmed all the way through.
Recipe and image courtesy of Waitrose & Partners.
Ingredients
- 3 tbsp plain flour, for rolling
- 250 g shortcrust pastry
- 250 g mascarpone
- 2 medium free range eggs
- 2 tbsp snipped fresh chives
- 100 g wafer thin British ham, shredded
- 100 g Cropwell Bishop blue stilton, crumbled
- 3 tbsp plain flour, for rolling
- 8.8 oz shortcrust pastry
- 8.8 oz mascarpone
- 2 medium free range eggs
- 2 tbsp snipped fresh chives
- 3.5 oz wafer thin British ham, shredded
- 3.5 oz Cropwell Bishop blue stilton, crumbled
- 3 tbsp plain flour, for rolling
- 8.8 oz shortcrust pastry
- 8.8 oz mascarpone
- 2 medium free range eggs
- 2 tbsp snipped fresh chives
- 3.5 oz wafer thin British ham, shredded
- 3.5 oz Cropwell Bishop blue stilton, crumbled
Details
- Cuisine: British
- Recipe Type: Stilton
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 25 mins
- Serves: 6
Step-by-step
- Preheat the oven to 190°C/375°F/gas mark 5.
- On a lightly floured surface, roll out the pastry thinly then, using an 8cm (3 inch) cutter, stamp out rounds and use to line a 12-hole fairy cake or bun tin.
- In a bowl, beat together the mascarpone, eggs and chives, then stir in the ham and stilton.
- Divide among the pastry cases and bake for 20-25 minutes until set and golden brown.
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