SHORT CRUST PASTRY AND LEFT OVER TARTLETS
Took left over rice, mince and veggies and mix together.
Prepare a muffin pan and put pie crust at the bottom, add filling and then put pie crust on top of the filling to form a tartlet
For the short crust pastry:
250 g butter
200 ml sugar
2 eggs
5 ml vanilla essence
4 cups (250 ml each) cake flour
15 ml baking powder
1 pinch salt
Cream butter and sugar well.
Beat eggs and vanilla and add to the buttermix, mixing well.
Sift dry ingredients and mix into buttermix until a soft dough.
Bake at 180ºC for 25 mins.
Switch off stove and leave tartlets in for a further 5 minutes.
Remove from stove and leave to cool until cold IN THE PAN before removing.
Recipe and Photo: Jo Lubbe
