ICAChef_Easter Recipe_Pickled Fish Tartlets

PICKLED CURRIED FISH BREAKFAST TARTLETS

Makes 12

Bakes +-15 minutes

INGREDIENTS

3 sheets of phyllo pastry
2 tsp (10 ml) butter, melted
2 tbsp (30 ml) oil
1 onion, diced
½ cup (100 g) cherry tomatoes, quartered
2 tsp (10 ml) turmeric powder
1 tin (400 g) pickled curried fish, flaked
2 eggs
1 cup (250 ml) cream
1 tsp (5 ml) paprika
4 tbsp (60 ml) parsley, finely chopped
salt and pepper to taste

METHOD

Preheat the oven to 180’C.
Spray a medium-sized muffin pan with baking spray.
Cut each sheet of phyllo pastry (=/0 34 x 40 cm) into 8 evenly sized rectangles (+/- 17 x 10 cm each) and paint with the melted butter.
Line the muffin holes with 2 phyllo rectangles in a cross-over fashion.
Heat the oil in a pan and fry the onions, tomatoes and turmeric for 5 minutes until the onions are soft.
Spoon the onion mixture into the bottom of the phyllo cups and add the pickled fish on top.

In a separate bowl, whisk together the eggs, cream, paprika and parsley and season with salt and pepper. Pour the mixture ¾ full into the phyllo tart cups.
Bake for 10-15 minutes or until the egg mixture has set.
Serve warm.

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