This recipe first appeared in Food magazine.
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Ingredients
Method
1.Preheat oven to 210°C. Cook the onion and garlic in the oil over a medium heat until soft.
2.Combine onion, garlic, spinach, Tabasco and cheeses in a bowl. Add ½ the beaten egg; season.
3.Divide 2 of the pastry sheets into 12 rectangles. Place 10 rectangles on a greased baking tray. Add a splash of water to the remaining egg and brush a border around the edge of each rectangle. Score the border with the tip of a butter knife, taking care not to cut all the way through. Prick the pastries 4 times down the centre with a fork.
4.Divide filling between pastries taking care not to cover border.
5.Brush the remaining ½ sheet of pastry and the final 2 rectangles with beaten egg and slice into strips – you will need around 40. Crisscross them over the tarts to decorate. Press firmly to stick, and trim off any excess.
6.Bake for 20-25 minutes until puffed and golden.
Note
- The filling can be made ahead and stored in the firdge. – You can use any hot sauce instead of Tabasco. PER SERVE Energy 198kcal, 830kj • Protein 7.7g • Total Fat 10.7g • Saturated Fat 4.9g • Carbohydrate 15.9g • Fibre 3.2g • Sodium 299mg
