Pyrex National Baking Week

Homemade Family Time
14th - 20th
October 2019

Cheese and Tomato Chutney Tartlets

Cooking time: 
15-30 minutes
Preparation time: 
15-30 minutes
  • 225g plain flour
  • 50g Stork tub, cold diced
  • 50g vegetable fat (Trex)
  • 1 egg yolk
  • 2-3 tbsps water
  • 100g mature cheddar cheese
  • 50g Tomato chutney
  • 60ml milk
  • 60ml double cream
  • 1 egg
  • 1 egg yolk
  • Salt and pepper
  • Mixing bowls, cutlery knife, large jug, whisk, 12 hole shallow bun tray, teaspoons, measuring spoons, wire cooling rack.
  1. Preheat oven to 180c (fan)/200c/Gas Mark 5.
  2. To make the pastry place the flour in a large bowl and add the diced Stork and vegetable fat. Rub into the flour until the mixture resembles fine breadcrumbs.
  3. Make a well in the centre and add the egg yolk along with a little of the water.
  4. Work the pastry together using a table knife, adding extra water a tablespoon at a time until the pastry comes together.
  5. Roll out the pastry on the worksurface lightly dusted with flour to prevent it from sticking.
  6. Grease the recesses of a 12 hole bun tin well.
  7. Using a circular cutter, cut out pastry circles and use to line the recesses of the tin.
  8. Add a teaspoon of tomato chutney to the base of each pastry case.
  9. Divide the cheese between the 12 cases and add to the cases on top of the chutney.
  10. In a large jug whisk together the milk, double cream, egg yolk and egg and season well with salt and pepper.
  11. Fill each pastry case with the liquid and bake in the oven for 15 minutes until golden brown.
  12. Allow to cool for a couple of minutes in the tray before transferring to a wire rack to cool completely.
  13. Serve

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