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Minted Broad Bean Tartlets by Anna Barnett

INGREDIENTS

MINT & BROAD BEAN PASTRY CUPS

  • Gluten free filo pastry
  • Several glugs of olive oil
  • 40 g frozen peas
  • 40g broad beans
  • Zest of 1 lemon
  • Juice of 1/2 lemonv
  • 5 baby shallots, finely sliced into rings
  • 1 sprig of thyme
  • 100g pea shoots/radish sprouts
  • Generous sprinkle of sea salt flakes
  • Several turns of freshly ground black pepper

VEGAN OPTION

  • 50g fresh breadcrumbs
  • Small bunch of parsley, leaves finely chopped
  • 1 clove of garlic, crushed and finely chopped
  • Generous glug of olive oilv

VEGETARIAN OPTION

  • 30g feta, finely crumbled

MEAT OPTION

  • 50g chorizo, crumbled and fried

METHOD

  1. Cut your filo pastry into 2.5cm squares if using a canapes mini cup mould, or make them 3.5cm if& using a Yorkshire Pudding tray. You'll need between 3-4 squares per cup.
  2. Using a pastry brush apply a thin layer of oil between each layer of pastry, slightly turning the square so that each layer doesn't sit exactly on top of the last. I like these to look quite rustic, plus you maximise the crunch this way.
  3. Once you've filled your tray (I like to allow 6-8 small canapes per guest) place in a pre-heated oven on 180 degrees Celsius and bake for 5-6 minutes or until the cups become golden.
  4. Set to one side and allow to cool. These will keep for several days.

GLUTEN FREE FILLING

  1. Defrost your peas by placing in a jug of boiling water then blitz with your broad beans, lemon juice, zest, oil and seasoning until you have a rough consistency. This will make the bulk of your filling.
  2. Next warm a glug of olive oil in a frying pan and add your shallot rings and fresh thyme. Cook over a medium to low heat until soft and sticky, add seasoning and set to one side.
  3. Fill the pastry cups with a teaspoon of pea and broad bean mixture and top with the sticky thyme, shallots and pea shoots.
  4. You can finish with an extra shaving of lemon zest, drizzle of oil and a sprinkle of seasoning.

VEGAN OPTION

  1. Simply heat several glugs of olive oil in a frying pan and add in the breadcrumbs, garlic and parsley. Cook until golden over a medium to low heat then sprinkle over the pea shoots and shallots.

VEGETARIAN OPTION

  1. Sprinkle on the finely crumbled feta.

MEAT OPTION

  1. Roughly chop the chorizo and place in a hot frying pan, frying over a high heat until crispy, then simply sprinkle on top of the feta and serve while warm.
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