Ingredients
For the salted shortcrust pastry:
250 g white flour
125 g softened butter
1 whole egg
1 teaspoon of salt
2 tablespoons of cold water
For the filling:
150g
fish pate
a handful of olives
a handful of capers
Method
1. Cut the butter into pieces and let it soften. In a large bowl put the white flour and salt, make a hole in the center and add the egg and softened butter.
2. Knead quickly, rubbing the dough between your hands until you get a sandy consistency. Add the two tablespoons of cold water and continue to work until you get a homogeneous mixture. 3. Form a loaf, wrap it in cling film and let it rest in the fridge for an hour.
4. Meanwhile, pre-heat the oven at 180°C.
5. After this time, the salted pastry will be ready for the tartlets.
6. Roll the pastry with a roller pin until thin.
7. Cut the pastry in rounds and lay each round on a buttered tray, forming small cups with your fingers.
8. Bake for 20 minutes.
9. Once that the tartlets are golden, fill them with your favourite fish pate.
10. Garnish the tartlets with olives, capers or any other veg at your preference.
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