I recently saw a picture somewhere (I can’t remember where) of little cheesy baked bean tartlets and thought they looked delicious.
I started by making a basic, savoury shortcrust pastry. After that, all that’s needed is a small can of baked beans and a little bit of grated cheddar. Only 4 ingredients – not counting the pinch of salt and tablespoon of water.
Just before I put them into the oven, Justin said something like, “Aren’t they getting any pie lids?”. As they’re cheesy baked bean tartlets, I wasn’t planning on topping them. However, I has some leftover pastry so re-rolled some and cut out four extra rounds.
The tartlets (and the mini-pies for, that matter) were lovely with a little smear of tewkesbury mustard that we got from Tracklements.
These tartlets are really easy to make – you can even buy ready-made pastry if preferred. They’d be perfect for a picnic or served at a buffet or children’s party.
Save my recipe to Pinterest by clicking here
- 200g plain flour
- pinch of fine salt
- 100g cold butter, cubed
- 1-2 tbsp cold water
- (small) 220g tin baked beans
- 50g mature cheddar cheese, grated
- Put the flour, salt and butter into a food processor and pulse about a dozen times until the mixture resembles fine breadcrumbs
- Add a tablespoon of water and pulse again until small lumps begin to form. Add another tablespoon if necessary
- Tip the mixture out on to a cross made from two lengths of cling film. Bring the four ends of cling film together and squeeze and pat down the mixture to form a dough. Chill in the fridge for an hour.
- Preheat the oven to 175ºC/350ºF/Gas mark 4
- Grease a bun tin
- Remove the chilled pastry from the fridge and roll out on a lightly floured work surface
- Using a round pastry cutter slightly larger than the holes in the bun tin, cut out circles of pastry and carefully and evenly place them over the holes (If you'll be adding lids, brush around the edge with a little milk
- Spoon about a teaspoonful of baked beans into each followed by a generous pinch of grated cheddar (brush the edge of the underside of each lid before carefully pressing it down on to the edge of the lower pastry round. Brush the top of the lid with a little milk or egg wash)
- Cook for 12-15 minutes in the middle of the oven until the pastry has browned slightly
- Remove from the oven and allow the tartlets to cool in the tin for about 5 minutes before removing