Indian Omelette Tarts Recipe
Ingredients
| 1/2 x 750 g packet Vidal's shortcrust pastry mix | ||
| Safflower oil | 1 Tablespoon (For filling) | |
| Onion | 1 Small, finely chopped (For filling) | |
| Ginger | 1/2 Teaspoon, minced (For filling) | |
| Eggs | 3 Small, beaten (For filling) | |
| Cheese | 1/2 Cup (16 tbs), grated (For filling) | |
| Salt | 1/4 Teaspoon (For filling) | |
| black pepper | 1 (For filling) | |
| Coriander | 1/2 Cup (16 tbs), chopped (For filling) | |
Directions
Make pastry according to packet instructions.
Divide dough into 10 balls.
On lightly floured surface, roll out pastry to 5 mm thick , cut out rounds using 6-7 cm pastry cutter (approx 40 rounds).
Place rounds in lightly oiled patty tins, set aside.
To make filling, heat oil in pan, saute onion, ginger until transparent.
Set aside to cool.
Mix onions, ginger with eggs, cheese, salt, pepper, coriander, adjust salt, pepper to taste, spoon into prepared pastry cases.
Bake for 10-12 minutes at 200°C or until golden brown.
Divide dough into 10 balls.
On lightly floured surface, roll out pastry to 5 mm thick , cut out rounds using 6-7 cm pastry cutter (approx 40 rounds).
Place rounds in lightly oiled patty tins, set aside.
To make filling, heat oil in pan, saute onion, ginger until transparent.
Set aside to cool.
Mix onions, ginger with eggs, cheese, salt, pepper, coriander, adjust salt, pepper to taste, spoon into prepared pastry cases.
Bake for 10-12 minutes at 200°C or until golden brown.
Chef
