Italian Sausage Fennel Tartlets Subsequent To Quail Eggs

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Gooey quail eggs and well-to-do Italian sausage increase be credited with oomph to this spicy tarlet treat.

The ingredient of Italian Sausage Fennel Tartlets Subsequent To Quail Eggs

  • 3 sheets frozen shortcrust pastry thawed
  • 2 tbsp olive oil
  • 200g italian pork and fennel sausages casings removed
  • 100g bacon finely chopped
  • 1 2 tsp arena fennel
  • 1 tbsp finely chopped tarragon leaves
  • 1 2 tsp dried chilli flakes
  • 2 tbsp critical cream
  • 50g semi dried tomatoes finely chopped
  • 24 quail eggs see note
  • 6 pickled jalapenos drained sliced
  • thyme leaves to promote

The Instruction of italian sausage fennel tartlets subsequent to quail eggs

  • preheat the oven to 180u00b0c lightly grease two 12 hole muffin pans
  • cut 24 x 8cm pastry circles subsequently next use to line the muffin pans line each pastry lawsuit taking into account bearing in mind baking paper and baking weights or uncooked rice and bake for 20 minutes or until golden and a propos dry sever weights and paper and cool
  • meanwhile place oil in a large non stick frypan over medium heat cook sausage meat and bacon for 8 10 minutes breaking stirring any lumps in the manner of a wooden spoon until golden and cooked through mount up the fennel tarragon and chilli flakes after that season once salt and freshly sports ground black pepper cook stirring for a additional 2 3 minutes until fragrant then disturb in pointed cream and semi dried tomato
  • fill each pastry case later 1 2 teaspoon sausage mixture intentionally crack a quail egg on the subject of with reference to top later pinnacle each tartlet in the same way as a few thin slices of jalapeno and season bake tartlets for 15 20 minutes or until the eggs are set
  • sprinkle the tartlets later thyme leaves and further warm

Nutritions of Italian Sausage Fennel Tartlets Subsequent To Quail Eggs

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