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Seafood Tartlets

Makes: 12 Seafood Tartlets or 1 Large Tart    Oven: 200 °C / 400 °F
Preparation Time: 1 hour and 40 minutes    Baking Time: 20 – 25 minutes

Ingredients

500 g Cake flour ( 4 x 250 ml / 4 cups )
10 ml Salt ( 2 tsp )
5 ml Sugar ( 1 tsp )
45 g Margarine ( 3 tbsp )
10 g Anchor Instant Yeast ( 1 packet )
300 ml Lukewarm water ( approx. 1¼ cups )
Beaten egg or mayonnaise, to brush

Filling

185 g Tuna ( 1 tin ), flaked
105 g Smoked mussels ( 1 tin )
100 g Cheddar cheese, grated ( 250 ml / 1 cup )
1 Tomato, chopped
Onion, thinly sliced
Salt and ground pepper, to taste

Sauce

1 Large egg, beaten
125 ml Milk ( ½ cup )

Method

  1. Mix all dry ingredients together, then rub the margarine into the flour with the fingertips. Add the Anchor Instant Yeast and mix.
  2. Add enough lukewarm water to form a soft dough and knead the dough well until smooth and elastic, about 5 minutes.
  3. Place the dough on a lightly floured surface, cover with greased plastic and leave to rest for 5 minutes.
  4. Mix all the ingredients for the filling together and season to taste.
  5. Knock the dough down and divide into 12 equal pieces. Roll each piece out into a circle about 5 mm (¼ inch) thick, slightly larger than hollows of a muffin pan. Line the hollows of a greased muffin pan with each circle, allowing the dough to overlap the edges of the hollows.
  6. Spoon the filling into each hollow. Mix beaten egg and milk together and pour evenly over filling. Fold dough towards the centre, fluting the edge.
  7. Cover with greased plastic and allow to rise in a warm place until double in volume, about 20 – 25 minutes.
  8. Bake in a preheated oven at 200 °C / 400 °F for about 20 – 25 minutes, or until golden brown.

Seafood Tartlets