Pyrex National Baking Week

Homemade Family Time
16th - 22nd
October 2017

Cheese and Tomato Chutney Tartlets

Cooking time: 
15-30 minutes
Preparation time: 
15-30 minutes


Note: can also buy Jus-Roll

  • 225g plain flour
  • 50g Stork tub, cold diced
  • 50g vegetable fat (Trex)
  • 1 egg yolk
  • 2-3 tbsps water



  • 100g mature cheddar cheese
  • 50g Tomato chutney
  • 60ml milk
  • 60ml double cream
  • 1 egg
  • 1 egg yolk
  • Salt and pepper

Mixing bowls, cutlery knife, large jug, whisk, 12 hole shallow bun tray, teaspoons, measuring spoons, wire cooling rack.

  • Preheat oven to 180c (fan)/200c/Gas Mark 5.
  • To make the pastry place the flour in a large bowl and add the diced Stork and vegetable fat.  Rub into the flour until the mixture resembles fine breadcrumbs.
  • Make a well in the centre and add the egg yolk along with a little of the water.
  • Work the pastry together using a table knife, adding extra water a tablespoon at a time until the pastry comes together.
  • Roll out the pastry on the worksurface lightly dusted with flour to prevent it from sticking.
  • Grease the recesses of a 12 hole bun tin well.
  • Using a circular cutter, cut out pastry circles and use to line the recesses of the tin.
  • Add a teaspoon of tomato chutney to the base of each pastry case.
  • Divide the cheese between the 12 cases and add to the cases on top of the chutney.
  • In a large jug whisk together the milk, double cream, egg yolk and egg and season well with salt and pepper.
  • Fill each pastry case with the liquid and bake in the oven for 15 minutes until golden brown.
  • Allow to cool for a couple of minutes in the tray before transferring to a wire rack to cool completely.
  • Serve.