From the Anchor Yeast Kitchen
Seafood Tartlets
Prep 1 hr 40 mins
Baking Time
20–25 mins
Total 2 hr 5 mins
Makes 12 Seafood Tartlets or 1 Large Tart
easy
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By
Anchor Yeast Kitchen
These Seafood Tartlets are sure to be a hit at any gathering with friends or family.
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Ingredients
500
g
Cake flour
( 4 x 250 ml / 4 cups )
10
ml
Salt
( 2 tsp )
5
ml
Sugar
( 1 tsp )
45
g
Margarine
( 3 tbsp )
10
g
Anchor Instant Yeast
( 1 packet )
300
ml
Lukewarm water
( approx. 1¼ cups )
Beaten egg or mayonnaise, to brush
Filling
185
g
Tuna ( 1 tin ), flaked
105
g
Smoked mussels
( 1 tin )
100
g
Cheddar cheese, grated
( 250 ml / 1 cup )
1
Tomato, chopped
Onion, thinly sliced
Salt and ground pepper, to taste
Method
Mix all dry ingredients together, then rub the margarine into the flour with the fingertips. Add the Anchor Instant Yeast and mix.
Add enough lukewarm water to form a soft dough and knead the dough well until smooth and elastic, about 5 minutes.
Place the dough on a lightly floured surface, cover with greased plastic and leave to rest for 5 minutes.
Mix all the ingredients for the filling together and season to taste.
Knock the dough down and divide into 12 equal pieces. Roll each piece out into a circle about 5 mm (¼ inch) thick, slightly larger than hollows of a muffin pan. Line the hollows of a greased muffin pan with each circle, allowing the dough to overlap the edges of the hollows.
Spoon the filling into each hollow. Mix beaten egg and milk together and pour evenly over filling. Fold dough towards the centre, fluting the edge.
Cover with greased plastic and allow to rise in a warm place until double in volume, about 20 – 25 minutes.
Bake in a preheated oven at 200 °C / 400 °F for about 20 – 25 minutes, or until golden brown.
The yeast you'll need
Anchor Instant Yeast, 10 G Sachets
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