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Mini tarts with meat and mushrooms

Mini tarts with meat and mushrooms

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First make the dough from flour with butter and the 3 yolks, knead well and then leave the dough to cool for at least 2 hours.

Meanwhile, prepare the filling, cut the mushrooms into small cubes. Heat them in a pan with a drop of olive oil and a pinch of salt until their juice is a little juicy but not completely dry. Then chop the beef / veal, season with salt and pepper. and we harden it together with the chopped onion. We also mix it with the mushrooms.

We take the dough from the fridge and spread a sheet from which we then cut small round shapes that fit the shapes of mini tarts. We stretch the dough well to curl according to the pattern of the tart edges. on top the grated cheese and put in the hot oven until browned.

Tart with meat and mushrooms

Ingredients for the filling:
& # 8211 300 g chicken (a large breast)
& # 8211 200g mushrooms (or preserves)
& # 8211 a smoked sausage
& # 8211 2 small onions
& # 8211 200g grated cheese (I used smoked)
& # 8211 a can of sour cream
& # 8211 spices

For the dough, mix all the ingredients until a homogeneous composition is formed, which is spread with a rolling pin in a thin sheet. Don't forget to work with flour! Line a tray with butter and flour, place the sheet of dough in it, prick with a fork. To be proud of my new blender, I chopped the meatballs and onions, not that I want to praise my toy, but in a minute they were both perfectly chopped, so I mixed them brutally with the spices.

And then the thing becomes simple in degrees: over the dough put the meat mixed with onions, then the mushrooms (chopped with my unique and unrepeatable blender). Cut the sausages into thin slices and place over the mushrooms. I beat the eggs like an omelet and mixed them with the glass of sour cream.

Put the grated cheese over the sausages and then the egg and sour cream and bake for about an hour.

The last and most important instruction: keep everything to a minimum.

Mini tart with mushrooms

We need:
400 g puff pastry
1 jar of Sun Food mushrooms
some baby spinach leaves
4 tablespoons sweet cheese / ricotta
2-3 tablespoons grated smoked cheese (or normal)
2 tablespoons parmesan
salt pepper
1 egg yolk
& ndash quantities for 8 pieces & ndash

I used sliced ​​mushrooms from Sun Food 100% healthy preserves, without the addition of preservatives,

which I always have at hand.

How to make:
Let the puff pastry thaw at room temperature or at
refrigerator overnight.
Spread the puff pastry sheet a little with the foil and cut into 8 rectangles.
On the edge of each rectangle we cut with the knife a line at 1 cm from the edge
all around (without cutting the sheet completely, all the way to the base). This edge is
will raise nicely when baked. We put the rectangles in the tray, on baking paper and
grease the edge of 1 cm with the beaten egg yolk.
Mix the sweet cheese with the grated cheese and add a little salt.
Put a teaspoon of filling on each rectangle and spread it in
inside the frame notched with the knife. We put slices of cheese on top
mushrooms and spinach leaves, sprinkle with Parmesan and pepper. You can add more
a little grated cheese on top, if you will.
Bake in a preheated oven at 200 C for 15-18 minutes.

If you like it, share it with your friends!


For the hull:
300 g flour + 2 tablespoons flour
3 tablespoons sour cream
50g margarine
1 sachet baking powder Dr. Qetker
1 or
1 teaspoon salt
Oil for the tray
1 egg for greased
Poppy and sesame seeds sprinkled on top

For the filling:
700g chopped pork chop
3 tablespoons sour cream,
3 triangles melted cheese
2 onions
6 medium-sized mushrooms
Salt, pepper, vegeta and chilli to taste
Frying oil
Dried basil

Method of preparation:
Put the flour in a bowl, add the baking powder, egg, sour cream, margarine - which I heated a little in the microwave to become liquid, be careful not to be hot - and salt. Mix everything and knead until the crust forms.

Onions, cleaned and washed, beforehand, finely chop it and put it to harden in a pan with hot oil. When it has hardened enough, add the mushrooms that have been washed and cut into slices, and season them with vegeta. We leave everything to harden and then we put the composition in a strainer to drain the excess oil.

Put the meat in a pan with hot oil, season it with pepper, salt and chilli to taste and leave it on the fire until it cooks, about 10 minutes, then put it in a strainer to remove excess oil.

After draining the meat oil, put the meat in a larger bowl, pass it through the vertical blender to make it more pasty and add the melted cheese, egg, sour cream and dried basil. Mix everything until smooth.

Over the meat composition, add the previously hardened mushrooms and onions and mix again until smooth.

Sprinkle a little flour on the table, put the previously prepared crust on the table and spread it with the rolling pin, until a blanket half a centimeter thick is formed. We take the blanket, put it in the tart tray, greased and lined with flour beforehand and cut the dough according to the shape of the tart.
We fill the tart with the composition of meat and mushrooms already prepared from the surplus dough - which remained after we cut it according to the shape of the tray & # 8211 . Grease the strips with egg and sprinkle sesame and poppy seeds along them.
Bake the tart for 40 minutes on low heat. 5 minutes before removing the tart from the oven, grease the dough strips on top once with the egg to get a more intense golden yellow color.
The tart can be served both hot and cold.

The complete recipe, in pictures, you can download it here: Tart with meat and mushrooms


Mini tarts with mushrooms and garlic are easy and quick to cook and come out super delicious!
Do we cook them together?

I used the mushrooms cut from Edenia because they cook very quickly and without loss and because they have no preservatives and additives.

Edenia frozen mushrooms are a perfect nutritional choice, rich in fiber and antioxidants and low in fat. Quickly prepared and frozen, they retain their natural flavor and taste.

200g sliced ​​mushrooms from Edenia
4 cloves garlic
A medium red onion
125g white grade flour
1 or
100mL milk
2 teaspoons sour cream
2 teaspoons organic baking powder
Pepper, oregano, nutmeg, paprika

Finely chop the onion and garlic or grate them. Put the stewed mushrooms in a pan with 2 tablespoons of water. The mushrooms will also leave their water because we will put them directly frozen. When the water is reduced by half, add the onion and garlic and let it drop completely and the vegetables become creamy.

In a bowl put the rest of the ingredients and mix until smooth. Add the vegetables to the composition, mixing with a spatula.
Fill mini tart forms and bake in the preheated oven at 180 degrees C heat up and down without ventilation for 30 minutes. You can also use the shape of muffins but smaller size.

Edenia vegetables they are frozen just a few hours after harvest to preserve nutrients as well as possible and reach the consumer without changing their properties.

I confidently invite you to use Edenia vegetables in Flaveur dishes!