Savoury Tartlets

Another menu that I brought to RNet Gathering 08 - I call it Sardine Tartlets. Originally, tuna was used as filling. Looking into market price nowdays and to be more economically budget, I changed the filling to Mackerel Sardine. The taste... not bad either. The recipe inspired from a magazine.






Crust Pastry (unsweetened)

• 240 g all purpose flour
• 45 ml cool water
• 150 g cold butter - diced
• pinch of salt

1. mix flour and salt. rub in the flour and butter to become breadcrumbs
2. add in cool water and fold till well mix and turn to dough. aside for 15 minutes.
3. roll out the dough and press into tart mould. poke the base with fork.
4. bake till done. keep in airtight container will last longer.

Mackerel Filling

• 1 big can of mackerel sardine - drained and crushed
• 1/2 big onion - diced or chopped
• 1/2 inch ginger - finely chopped
• enough mayonnaise
• sliced red chillies and chopped spring onion for garnishing

1. mix crushed mackerel, onion and ginger in a heated pan untill the water dessolved. aside to cool. mix well with mayonnaise before place them into tart shell.