From Joe’s kitchen

Pea, Ham & Quail Egg Tartlets

Crisp little pastry cases filled with familiar flavours.

Prep
20 mins
Cook
25 mins
Makes
Makes 12

Approximate timings. Allow extra time for any cooling or resting in the method.

Let’s get cooking
Pea, Ham & Quail Egg Tartlets served in a rustic farmhouse setting

One step at a time

Let’s make it

  1. Prepare the oven and tin

    Heat the oven to 200°C/180°C fan/gas 6. Lightly grease a 12-hole shallow bun tin. Drain the defrosted peas well and finely chop the cooked ham.

  2. Shape the pastry cases

    Unroll the pastry and cut rounds large enough to line the base and sides of the tin holes, gently re-rolling the trimmings as needed to make 12. Press into the holes without stretching and prick the bases once or twice with a fork.

  3. Add the filling

    Divide the crème fraîche, peas, ham and grated Cheddar between the cases. Keep the filling below the rim and make a small hollow in the centre of each for the egg.

  4. Add the eggs

    Crack each quail egg into a small cup, remove any shell and carefully slide it into a pastry case. Season with black pepper.

  5. Bake until set

    Bake for about 18–25 minutes, until the pastry is risen and golden, including underneath, and both the whites and yolks are fully set. If the tops colour before the eggs set, cover loosely with foil and keep baking.

  6. Cool and lift out

    Leave in the tin for 5 minutes. Loosen the edges carefully with a small blunt knife and lift onto a plate. Serve warm; take care as the filling stays hot.

A little kitchen tip

Chilled pastry is easier to handle. If it becomes soft and sticky, refrigerate it briefly before cutting.

Cooking times are a guide: check your food is cooked through before serving. Cook eggs until both the white and yolk are set. Food safety guidance.

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