Plan B!

You don't have to fill the cases with the cheese and onion mixture – it's just my favourite so all roads lead to cheese and onion, if you know what I mean – instead of Rome!

Here's an alternative - make a tuna and parsley version – like the mixture that we've used in a puff pastry sheet. It has to be said that the wholemeal pastry recipe is great and one that I use regularly – not at all heavy and certainly healthier than puff pastry.

If you've frozen cases take them out of the freezer on the day you intend to use them and transfer to the fridge - it wouldn't be the end of the world if it were the day after.

Here's the recipe for the filling :

Tuna and Parsley filling

for tartelettes

200g tin of tuna in sunflower oil

1 medium onion, finely chopped

100g cheddar cheese, grated plus additional

to sprinkle over the filled tarts

2 tbsp flat leaf parsley, chopped or

1 tbsp dried parsley

salt and black pepper

1 tsp of wholegrain or Dijon mustard

Pre-heat oven 180fan/200c/Gas 6

Drain the tuna reserving 1 tbsp of the oil. Cook the onion in the oil for 3-4 minutes until softened. Remove from the heat. In a large bowl mix the tuna, cheese, parsley, seasoning and mustard. Cool, cover and fridge until ready for use.

Here it is :

Place your cases back into the bun tin and, using the ice cream scoop, add the filling and then garnish with a sprinkle of grated cheese. The same principles apply as with the cheese and onion tartelettes – check after 20/25 minutes until you have the colour of choice. Serve warm.

Bon appétit!