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Salmon, corn and green onion tartlets
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Gluten-free salmon tarts - perfect for starting any party!
Ingredients:
  • 400g packet gluten-free shortcrust pastry (Genius brand)
  • Gluten-free plain flour
  • 210g can red salmon, drained, coarsely flaked
  • 125.00 ml frozen corn kernels, thawed
  • 2 green onions, ends trimmed, thinly sliced
  • 30g (1/3 cup) coarsely grated tasty cheese
  • 20.00 ml coarsely chopped dill
  • 3 eggs, lightly whisked
  • 125ml (1/2 cup) milk
  • 11.80 gm wholegrain mustard
Instructions:
  • Preheat the oven to 200C. Lightly grease twenty-four 30ml (1 1/2 tablespoon capacity) round patty pans.
  • Flatten the pastry into a 3mm-thick disc on a floured surface. Use a 7.5cm round pastry cutter to make twenty-four discs from the pastry. Place the pastry discs in the prepared holes and chill in the fridge.
  • In a medium bowl, mix together the salmon, corn, green onions, cheese, and dill. Spoon this mixture evenly into the pastry cases. In a separate jug, whisk together the eggs, milk, and mustard. Season with salt and pepper, then pour this mixture evenly into the pastry cases. Bake in a preheated oven for 20 minutes or until golden and puffed. Let it sit for 5 minutes before serving.

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