Ingredients
You'll need to make:
1 batch Sour Cream Pastry
720g soft goat's cheese
To season black pepper
To serve flat leaf parsley roughly chopped
60g Tomato & Sultana Chutney
You'll need to make:
1 batch Sour Cream Pastry
720g soft goat's cheese
To season black pepper
To serve flat leaf parsley roughly chopped
60g Tomato & Sultana Chutney
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Methods
1
Preheat a fan forced oven to 220C.
2
Grease 12 cup cake moulds, press the sour cream pastry disc into each of the moulds.
3
Place into the fridge and chill for 15 minutes, then remove and dock the base with a fork.
4
Line each of the pastry discs with baking paper and then weigh down with blind baking beads or weights.
5
Place into the preheated oven and bake for 10-12 minutes then remove the weights and baking paper and cook for a further 3 to 4 minutes, or until the base is cooked through. Remove from the oven.
6
Reduce the oven temperature down to 200c.
7
Divide the goats cheese between the 12 pastry shells and then place back into the oven and cook for 5 to 6 minutes until the goats cheese has warmed through and melted slightly.
8
Remove from the oven and place onto a serving platter. Top with a teaspoon of chutney, season with freshly cracked black pepper, drizzle with olive oil and sprinkle with chopped parsley.
1
Preheat a fan forced oven to 220C.
2
Grease 12 cup cake moulds, press the sour cream pastry disc into each of the moulds.
3
Place into the fridge and chill for 15 minutes, then remove and dock the base with a fork.
4
Line each of the pastry discs with baking paper and then weigh down with blind baking beads or weights.
5
Place into the preheated oven and bake for 10-12 minutes then remove the weights and baking paper and cook for a further 3 to 4 minutes, or until the base is cooked through. Remove from the oven.
6
Reduce the oven temperature down to 200c.
7
Divide the goats cheese between the 12 pastry shells and then place back into the oven and cook for 5 to 6 minutes until the goats cheese has warmed through and melted slightly.
8
Remove from the oven and place onto a serving platter. Top with a teaspoon of chutney, season with freshly cracked black pepper, drizzle with olive oil and sprinkle with chopped parsley.