Little seaweed tarts

Little seaweed tarts

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The ingredient of Little seaweed tarts

  1. 2 sheets ready-rolled shortcrust pastry
  2. 125g light cream cheese
  3. 2 tablespoons mayonnaise
  4. 2 eggs
  5. 1 tablespoon chopped chives
  6. 100g chopped ham
  7. 3/4 cup (185ml) vegetable oil
  8. 1 head bok choy, very finely sliced
  9. 1/2 teaspoon caster sugar

The instruction how to make Little seaweed tarts

  1. Preheat the oven to 190u00b0C.
  2. Use a 7cm-cutter to cut 12 rounds from each pastry sheet. Use them to line two 12-hole patty pan trays (each hole should be 6cm across). Refrigerate for 15 minutes.
  3. Place cream cheese, mayonnaise and eggs in a food processor and process to combine. Transfer to a jug, add the chives, then season to taste with salt and pepper.
  4. Divide the chopped ham between patty pans, then fill with the cheese mixture and bake in the oven for 15-20 minutes or until set.
  5. Meanwhile, for the seaweed topping, heat the vegetable oil in a large saucepan over high heat. When very hot, deep-fry the bok choy for 30 seconds or until crisp. Drain on kitchen paper and allow to cool.
  6. Sprinkle with the caster sugar and 1/2 teaspoon of sea salt, then arrange on top of the tarts just before serving.

Nutritions of Little seaweed tarts

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calories: https://schema.org
calories: NutritionInformation

Video of Little seaweed tarts

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