- 1 hr 10 mins
- Hard
- 24 Servings
Ingredients
For the pastry
- 8oz/250g all purpose plain flour
- 4oz/100g butter, cubed or an equal mix of butter and lard
- 20g grated parmesan or grana padano
- 1 pinch mustard powder
- 1 pinch cayenne pepper
- 2-3 tbsp cold water
- Pinch of salt
For the filling
- Fig & Orange Jam
- Sundried Tomatoes in oil
- Goats Cheese Log
Method
For the pastry
- First make the pastry. Sift the flour into a large bowl, and then add the butter. Take a knife and cut it into the flour until it looks fairly evenly blended.
- Add the parmesan, mustard, cayenne pepper and pinch of salt, plus 1 1/2 tablespoons of cold water to make a smooth dough, before discarding the knife and bringing it together with your finger tips.
- Then place the dough in a plastic food bag and put it into the fridge to rest for 30 minutes. In the meantime pre-heat the oven to gas mark 4 / 350F / 180C.
- After that, roll it out as thinly as possible, use the cutter to stamp out 24 rounds and line the tins with them. Then prick the bases and brush with beaten egg.
- Bake on the middle and top shelves of the oven (swapping them over halfway through to ensure even browning) for about 10 minutes, or until the pastry is just cooked through, then cool them on a wire rack.
For the filling
- For the filling use a tsp of Fig & Orange Jam on the bottom, then place some sundried tomatoes on the top and then put a thick slice of goats cheese on top.
- Place under a pre-heated grill and cook until the cheese starts to bubble a little.
- Serve with a dressed salad.
