Saturday, 25 March 2023

The Tartlet filling

4-500g mashed potato

1 tsp Dijon mustard

3 generous handfuls of grated

Gruyere, Red Leicester and Mature Cheddar Cheese

black pepper

sprinkle of dried parsley


This is perfect for leftover mash or perhaps a good reason to cook more than you would use!

Mix the Dijon mustard and black pepper into the mash, add the cheeses, cover and fridge until you're ready to use.

Remove the bagged tartlets from the freezer and fridge on the morning of the day you want them.

Fill each tartlet with the mash mixture and top with a sprinkle of parsley, it should be generous and irregular.

Pre-heat oven to 200c/180fan/Gas 6 and a baking sheet.

Cook for 20/25 minutes until the tips of the mash are golden brown.

Serve with the Sharing Plates.

Any leftover cheesy mash can be frozen for another day.


It's providence – I must have known how useful they'd be – they were a huge hit and I'll definitely be making the tartlet cases for stashing in my freezer!

Coming up … ideas for the Tartlet cases

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