Isabelle's Smoked Salmon and Cream Cheese Tartlets

Ingredients

• 1.250 gram butter, for dough; creamed
• 2.500 gram smooth cream cheese, for dough
• 3.plain flour, 1–1½ cups / 250–375 ml; for dough
• 4.500 gram cream cheese, for filling
• 5.smoked salmon, cut into small pieces; to taste; add more as needed
• 6.black pepper, ground; a sprinkling

Method

1. 1.Make the dough: cream the butter. Add the cream cheese and the flour. Gather dough together and wrap in waxwrap. Refrigerate overnight.
2. 2.Make the filling: mix the cream cheese with the smoked salmon pieces and a sprinkling of black pepper. Taste — add more smoked salmon if needed.
3. 3.Roll out dough and cut into 4" (10cm) squares. Place each square in a greased muffin pan. Put two teaspoons of filling in the centre. Pinch the four corners together.
4. 4.Bake at 200°C (400°F) for about 18 minutes.
5. 5.Alternatively, cut the rolled dough into 2–3 inch squares or 2" (5cm) rounds. Place a teaspoon of filling in each square or round. Wet edges and fold squares into triangles and rounds in half. Press down edges with a fork. Bake as above.

Notes

• The dough must be refrigerated overnight — plan ahead. The cream cheese pastry is very rich and easy to handle.