CORN BEEF AND VEGETABLE TARTS
These delicious tarts are just perfect for parties, or lunch with a salad. Very easy, quick and simple to make too!
You need to think about it the day before by putting your tin of corn beef in the fridge, making it easier to cube. The quantity below makes about 12 large tarts [using a muffin tin].
I make my own shortcrust pastry, but all butter bought is very good.
In a food processor put 8 oz plain flour and a pinch of salt. Add 6 oz cold butter, cubed, then blitz for a few seconds until it resembles fine breadcrumbs. Add a beaten egg and a tablespoon of cold water. Pulse for a few more seconds until it starts to come together. Tip it out onto your floured surface and lightly knead. Place in a poly bag in the fridge for at least half an hour. Or buy it.
about 5 medium baby new potatoes, cubed quite small
2 tablespoons of frozen peas or petit pois
3 large broccoli florets, using just the top green bits
In a small saucepan place the potato cubes in some boiling salted water. Boil for 2 mins, then aft the peas, then the broccoli. Simmer for two more minutes. Drain then set aside.
Cube about half of a large tin of corned beef - into quite small cubes.
Take your pastry out of the fridge then roll out. Using your largest fluted cutter, cut 12 rounds and fit them into your 12 hole large muffin tin. Pop back in the fridge for a mo, if you have space.
Preheat your fan oven to 190C.
1 oz butter
½ tablespoon plain flour
large pinch dried mustard
Salt and freshly ground pepper
1 small egg
6 tablespoons milk
Take a small saucepan, melt the butter and add the flour, whisking all the time, then add the milk, then seasoning and simmer until it thickens. Whisk in the beaten egg.
Mix the beef and veg, then add the sauce and stir until everything is coated. Divide between your pastry cases and bake for about 20-25 mins.
Note: You can sprinkle over some parmesan too, if you wish. A very light dusting of smoked paprika is also great. A lovely Xmas Day tea time