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Thursday, 19 May 2011

Zucchini and Haloumi Star-tletts


We were off to a birthday party, and I checked the fridge to see what I had that I could turn into something presentable, and yummy. (It was a first birthday party, so my aim was something both Adults & Children would eat)

I decided to turn some frozen shortcrust pastry into little tartletts, and along the way, they turned into star-tletts!

to make the pastry cases, cut rounds from the just thawed shortcrust, and use the rounds to line some patty pan tins. (I sprayed the tins with canola oil spray first, and also layed a thin strip of baking paper across each to ensure the cases would lif out easily)

I blind baked the pastry cases for about 10 minutes in a 180c oven. (I didnt fill them with rice or beans, I just crossed my fingers and hoped for not too much puffing :-)

With the pastry offcuts, I cut small stars, and baked these at the same time as the pastry - don;t let the stars get too brown, as they will be going in the oven again.

To make the filling I grated 1 zucchini, and about 50g of haloumi (I didnt measure this, and just used what I had left in the fridge).  To the grated items, I added 2 beaten eggs, the juice of half a lemon, some chopped fresh oregano & thyme, and a sprinkling of tabasco (I would have used some fresh chilli if I had any).  I mixed this all together and then stirred in about 2 tablespoons of self raising flour.

I then spooned the filling into the pastry cases, topped with a pre-cooked star and returned to the oven for about 10 minutes, or until the filling has cooked.

Serve hot, or cold!

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