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Makes 6 dozen tarts (or less if you use larger quiche dishes), freezes well.
8 oz cream cheese, softened
1 cup old Cheddar chese (4 oz), shredded
1 clove garlic, minced
1 tsp curry powder
1/3 cup Mango Chutney (chopped fine) or your own "English type" Chutney
4 green onions, finely chopped
1 tsp dry sherry or apple juice
pinch of cayenne pepper (optional)
dash Worcesteshire sauce
1 pkg (14 oz) frozen puff pastry, thawed
Filling: (can be made several days ahead, covered and refrigerated)
Mash cream cheese, add Cheddar cheese, garlic and curry powder, mix well. Mix
in chutney, onions, sherry, cayenne and Worcestershire sauce.
For appetizers or part of the "Chefs Sample Breakfast": Roll out pastry
into a 12 inch square, cut into 2-inch squares, press squares into 1/2 inch
deep mini-tert cups and prick with a fork. Spoon 1 tsp filling into each.
I use larger tart forms as larger tart looks more significant on breakfast
plate, together with other items.
Bake in 400F over till golden. Serve hot.
Jay from Blairview Bed and Breakfast, Cambridge,
Ontario
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