Foolproof savoury tarts


Foolproof savoury tarts


Makes 24. Preparation time 15 minutes. Baking time 30 minutes.

1 tablespoon butter
2 onions, chopped
4 tins (170 g each) tuna or salmon
1  teaspoon seasoning salt
2 teaspoons dried parsley or thyme
2 cups frozen vegetables (peas, carrots, corn)
2 cups grated mozzarella
1 cup flour
1,1/2 teaspoons baking powder
 pinch of salt
1 tablespoon butter
1 cup milk
4 eggs


• Preheat the oven to 200 °C. Prepare two 12-cup muffin pans with cooking spray.

• Melt the butter in a pan and gently fry the onion until soft. Add the drained fish, seasoning and herbs. Add the vegetables and stir until heated through. Set aside to cool before mixing in the cheese.

• In a separate bowl, combine the flour, baking powder and salt, and rub in the butter. Whisk in the milk and eggs.

• Divide the batter between the muffin cups - about 1 tablespoon each. Now divide the savoury mixture - about % cup each.

• Place the pans on the middle rack of the oven and bake the muffins for 30 minutes or until golden brown.

• Pack in an airtight container-they will last 4 days if you keep them cool.

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