Penny2017-08-18T13:24:07+00:00 Total Recipe Views: 2,567 Mini Butternut Squash and Red Onion Tartlets By Penny Pastry, Vegetable English August 18, 2017 You can use shortcrust or filo pastry for these Prep: 10 mins Cook: 40 mins Yields: 8 tartlets Ingredients 1 tblspn rapeseed oil 1 thinly sliced red onion 175g diced butternut squash 1 tspn ground cumin 1 tspn ground coriander 2 beaten eggs 100ml milk Black pepper 8sheets of filo pastry or use shortcrust 100g grated string cheese Directions 1Heat oven to 220c 2 Grease 8 holes of a muffin tin 3Put the red onion, butternut squash, ground spices and 1 tbsp rapeseed oil together in a bowl, mix until well coated. 4 Put into a roasting tin and roast for about 20 minutes or until squash is just softening . 5Turn oven down to 200C 6Whisk the eggs, milk and black pepper in a jug 7If using filo pastry cut each sheet into quarters. 8Then lightly brush 4 quarters of filo with melted butter layer up the buttered filo pieces in muffin tins placing them at angles 9Or roll out shortcrust pastry and cut out discs and place in muffin tins 10Put some of the roasted vegetables into base of each case 11Sprinkle with the cheese cheese. 12Pour the egg mixture over top 13. Bake in oven for about 20 minutes or until pastry in cooked and golden, and filling is set.Delicious served warm close full screen 00:00 6 Reviews Theresa Waye August 18, 2017 Looks yummy x Pamela Devlin August 18, 2017 Theresa Waye Katharine Poulter August 18, 2017 Sophie Poulter these sound lovely – any use? X Maria Whyborne August 18, 2017 Emily Whyborne! Debbie Jenkins August 18, 2017 Natasha Reed xx Debbie Jenkins August 18, 2017 Natasha Reed xx Cancel replyYou must be logged in to post a comment.