Spicy shellfish tartlets
A hint of cheese and spicy notes combine in a flavoursome tart. You can use filo but we’ve used Turkish yufka pastry, available in supermarkets
Makes 8
125g piece Turkish yufka pastry (or filo pastry)
400g prepared, cooked shellfish and seafood cocktail
200ml ready-made cheese sauce, heated
2-3 tsp harissa paste
10 small flat-leaf parsley sprigs 1 lemon in wedges, optional
Step 1) Pre-heat the oven to 220°C, Gas Mark 7.
Step 2) To make the pastry cases, use scissors to cut 8 squares measuring 15cm sq each from the yufka (16 squares of 15cm sq for filo). Keep the pastry covered with a clean tea towel to prevent it from drying out. Push each yufka square into a hollow of a deep muffin tin, leaving the pastry edges proud to create a basket shape. For filo, overlap two squares in each hollow.
Step 3) Bake for 10 minutes, then reduce the heat to 200°C, Gas Mark 6 and bake for 10 minutes more. Turn the oven down to 150°C, Gas Mark 2, leaving the pastry shells inside to dry out.
Step 4) Stir the prepared shellfish and seafood into the cheese sauce and mix in the harissa paste to taste. Divide the filling among the 8 pastry cases and bake for 10 minutes until the pastry is crisp and the fish heated through. Scissor-snip 2 of the parsley sprigs and add a parsley sprig and shredded parsley to each portion. Serve with lemon wedges, if liked.
Looking for more seafood recipes from Homes & Gardens? We recommend the Lemon spaghetti with crab and New England clam chowder.
Chosen by Homes & Gardens
These tasty tartlets make a great summer starter
