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    Stilton Tartlets with Chestnut Mushrooms

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    Stilton Tartlets with Chestnut Mushrooms

    Use any leftover Stilton from Christmas to make these tartlets. Serve as a starter or light lunch. Historically referred to as the king of cheeses, Blue Stilton has been granted the status of a Protected Designation of Origin (PDO) by the European Commission. Only cheese made to a strict code and produced in the counties of Derbyshire, Leicestershire and Nottinghamshire may be called Stilton.

    • Preparation time: 35 minutes
    • Cooking time: 40 minutes
    • Total time: 1 hour 15 minutes 60 minutes 15 minutes

    Serves: 4


    • ½ x 500g pack Saxbys Shortcrust Pastry
    • 1 tbsp olive oil
    • 1 medium onion, finely chopped
    • 2 garlic cloves, crushed
    • 125g chestnut mushrooms, sliced
    • 142ml pot Waitrose Single Cream
    • 2 small eggs
    • Salt and freshly ground black pepper
    • 125g Waitrose Blue Stilton, crumbled
    • 2 tbsp snipped chives


    1. Preheat the oven to 200°C, gas mark 6. Roll out the pastry and use to line 4 10cm x 3cm deep tartlet tins. Chill for 20 minutes, then line each pastry case with some greaseproof paper and cover the bases with baking beans. Bake for 15 minutes.
    2. Heat the oil in a frying pan and fry the onion for 2-3 minutes, until softened. Add the garlic and mushrooms and fry over a high heat for 4-5 minutes, until golden. Set aside to cool slightly.
    3. Beat the single cream and eggs together and season. Stir in the Stilton, chives and mushroom mixture. Spoon into the pastry cases and bake for 15-20 minutes, until golden and just firm to the touch. Slip out of the tins and serve warm.

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    Use button or oyster mushrooms in this recipe if you prefer.


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