Makes 8
These are great for party food, (especially with christmas around the corner!), or perfect for lunchbox treats!
You can adapt the filling to what ever veg you like, but these are the veg that Theo likes best. The pastry recipe is a basic one from the Nutricia guide.
Ingredients;
For pastry:
200g Low Mix
100g unsalted butter (cold and cubed)
1/2tsp mustard powder (optional, died herbs will go just as nicely)
Cold water
For filling:
25g Unsalted butter
1 garlic clove
1/2 courgette
1 tomato
2 Chestnut mushrooms (or any mushroom that takes your fancy)
1 tbsp Low Mix
1 pinch of pepper
75ml Snow Pro (or any Low Protein Milk)
Method:
- Pre-heat the oven to 200c.
- Grease, with butter, a cupcake tray.
- Mix the flour, mustard powder (or dried herbs), and cold butter, together with your finger tips, until you get a breadcrumb consistency. Then bind together with 2tbsp of cold water, keep adding 1 tbsp at a time until you get a manageable pastry that you can roll out. (remember that when you roll it out you will be adding more flour to the pastry so don't make it too firm)
- Lightly flour the surface, and roll the dough to the thickness of a £1 coin.
- Using a medium sized ring, cut out 8 circles and place them in the greased moulds. (If you have left over dough roll out once more, this dough goes crumbly if over worked)
- To make the filling, place the butter, garlic and veg on in a saucepan on a medium heat until all the veg had softened.
- Add the tbsp of flour, stir until all the veg is coated, then add the milk. Continue stirring until you get a thick sauce.
- Once the source has thickened, put the filling in the pastry (not right to the top as you may get some spillage).
- Bake for 10-15 mins.
Tip:
Theo is allowed 13 protein exchanges a day, I find that cheese is a great way to get those into his diet.
I put 3g of mild cheddar onto of each tart before they go in the cooker.
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