Surprise Tartlets Recipe
Ingredients
| Frozen puff pastry package | 3/4 , thawed | |
| Steak | 4 Ounce (Fillings:) | |
| Egg | 1 (Fillings:) | |
| Salt | 1/2 Teaspoon (Fillings:) | |
| Pepper white | 1/2 Teaspoon (Fillings:) | |
| Mushrooms | 3/4 Cup (16 tbs), finely chopped (Fillings:) | |
| Shredded Cheddar cheese | 1/2 Cup (16 tbs) (Fillings:) | |
| Liver sausage | 2 Ounce (Fillings:) | |
| Sausage | 2 Ounce, diced (Fillings:) | |
| Parsley | 4 Tablespoon, chopped (Fillings:) | |
| Walnuts | 3/4 Cup (16 tbs), finely chopped (Fillings:) | |
| Parsley sprigs, if desired | ||
Directions
Sprinkle 12 small boat-shaped pans and 18 round patty pans with cold water.
Preheat oven to 400°F (205°C).
On a floured surface, roll out pastry dough 1/8 inch (3 mm) thick.
Cut out dough to fit pans.
Place dough in pans without stretching.
Pierce tartlet shells all over with a fork.
To make fillings, combine steak, egg and some salt and pepper in a small bowl.
In another small bowl, blend mushrooms, cheese, liver sausage and some salt and pepper.
Using a third small bowl, mix garlic sausage, parsley, walnuts, salt and pepper.
Use mixtures to fill tartlet shells.
Bake tartlets 20 minutes.
Preheat oven to 400°F (205°C).
On a floured surface, roll out pastry dough 1/8 inch (3 mm) thick.
Cut out dough to fit pans.
Place dough in pans without stretching.
Pierce tartlet shells all over with a fork.
To make fillings, combine steak, egg and some salt and pepper in a small bowl.
In another small bowl, blend mushrooms, cheese, liver sausage and some salt and pepper.
Using a third small bowl, mix garlic sausage, parsley, walnuts, salt and pepper.
Use mixtures to fill tartlet shells.
Bake tartlets 20 minutes.
Chef
