Portabello mushroom, chorizo & thyme magic tarts
These are so named because they are such a breeze: no making pastry, no rolling out, no lining tins – nothing but the thinnest ready-rolled rounds of melt-in-the-mouth pastry, sitting quietly in the freezer waiting to be summoned for a quick starter or a light lunch.
|2 Jus-Rol frozen small individual puff pastry rounds, defrosted|
|2 Portabello mushrooms|
|a few small sprigs of fresh thyme|
|50g chorizo sausage, sliced|
|1 medium egg, beaten|
|Oven temperatures and Conversions|
|Click here for information|
|There is no list of equipment specified for this recipe.|
Delia's How to Cheat at Cooking
Pre-heat the oven to gas mark 6, 200°C. Begin this one by oiling a small baking tray, then place the mushrooms on it, sprinkle each one with a few drops of olive oil, and season. Then pop them in the oven and pre-cook for 10 minutes.
After that, remove them and allow to cool for about 20 minutes.
To cook the tarts, brush each pastry round with some of the beaten egg, place a cooled mushroom in the centre and arrange slices of chorizo on top in an overlapping circle. Bring the pastry edges up all round and pinch the edges to form a border.
Now use a palette knife to transfer the tarts to the baking tray, brush the edges all round with beaten egg and place a few sprigs of thyme on top.
Bake for 15-20 minutes till golden-brown and puffy.
Serve hot with dressed salad leaves.
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Serving these individually is prettier and more practical, and people seem to really enjoy them.
The earthiness of mushrooms and porcini is complemented superbly by the toasty nuttiness of Madeira to give you a soup, made from a bought mushroom sauce, that can be served at even the most luxurious meal.
Sometimes it looks more elegant to serve individual pies, especially when entertaining. These lovely little morsels of meat and mushrooms really fit the bill…
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