Mini Sparkenhoe Red Leicester Tarts, delicious morsels of light, flaky, puff pastry, filled with onion marmalade and topped with vibrant, melted Sparkenhoe Red Leicester cheese. The perfect party canapé.
This Sparkenhoe Red Leicester Cheese has a nutty, almost grassy flavour that sets it apart from any similar cheese I have tried before. A gorgeous golden wedge of unpasteurised cheese coloured using Annatto, a natural plant based dye that imparts it’s characteristic colour.
With a firm texture, this cheese is perfect for slicing and finely grating. Encased in an all butter puff pastry, the grated cheese melts into the onion marmalade and creates the most delightful Mini Sparkenhoe Red Leicester Tarts.
Topped with chives, that both echo the mild onion marmalade and grassy flavours found in the cheese, these little tarts are perfect to serve as canapés, party food, buffets or just for snacking on, warm from the oven with a glass of your favourite wine.
Made in minutes, these tarts are easy to make, bake in minutes and then ready to serve. What’s not to love about these Mini Sparkenhoe Red Leicester Tarts?
Recipe: Makes 28-32 Mini Sparkenhoe Red Leicester Tarts
Note: Sparkenhoe Red Leicester Cheese is UNPASTEURISED
320g Puff Pastry – I used ready rolled puff pastry from JustRol
100g/4oz Sparkenhoe Red Leicester Cheese – available from Pong Cheese
4tbsp Good Quality Onion Marmalade – I recommend Hawkshead Relish Red Onion Marmalade
3tbsp Chives – finely chopped
Method: Preheat the oven to 220C/200C fan, gas mark 7
You will need a mini muffin tin to make these Mini Sparkenhoe Red Leicester Tarts
If frozen remove the pastry from the freezer and allow to thaw in the fridge overnight.
Cut the rind from the cheese and finely grate.
Unroll the pastry and cut into 5cm/2″ squares. I actually used a ruler to measure out the squares.
If your mini muffin tin is not non stick then spray with a little oil.
Place one pastry square on to each mini muffin hole and press gently so that it dips in and forms a cup.
NOTE – I ovelapped two of the smaller pastry strips, squeezing them together, from the edge to create more tarts.
Add 1/4 teaspoon of onion marmalade to each pastry square.
Place 1 teaspoon of finely grated Sparkenhoe Red Leicester cheese on top of the onion marmalade.
Snip over a sprinkle of fresh chives.
Place the tin in the middle of the preheated oven and bake the tarts for 10-12 minutes. They are baked when they are risen, golden and full of bubbling, melted cheese.
Once baked remove from the oven.
Remove the tarts immediately and place on to a serving platter, if serving immediately, or on to a cooling rack for serving later.
I served these tarts with a few extra chives snipped over for an extra pop of colour.
Served warm these Mini Sparkenhoe Red Leicester Tarts are at their best. The mild onion flavours pair beautifully with the warm, nutty cheese. To make ahead, store in an airtight container for up to three days in the fridge. Refresh by popping on to a baking sheet and into a medium, preheated oven for 5 minutes.
If you have enjoyed this recipe for Mini Sparkenhoe Red Leicester Tarts here are some others you may also like:
This week just happens to be National Picnic Week and as you’ve probably realised by now, I’m a big fan of outdoor eating. My Red Onion Sausage Plait is perfect for picnics and many other meals too. Great quality sausage meat mixed with red onion marmalade, encased in golden, all butter puff pastry. Utterly delicious.
The very nice people at Hawkshead Relish sent me some savoury relishes and marmalade to try out. I am a huge chutney fan – everything from jellies, to chutneys, relishes and marmalades. For this review, however, I wanted to use them as ingredients and see just how well they worked being in a dish as opposed to being spooned onto the side of a plate.
I have actually made this Red Onion Sausage Plait twice. Unfortunately I wasn’t able to get good pictures the first time round. Nobody in our house was upset that I had to make this again. We all loved the flavour and added texture from the red onion marmalade that contains raisins and crunchy pine kernels.
So I set about making another Red Onion Sausage Plait, a little heavy hearted. I love, I mean absolutely, completely, adore this Red Onion Marmalade and I knew this would use the last of it. Still I cheered myself with the fact that it makes such a knockout recipe and that I’d be eating it for dinner!
Warmed and served with a huge pile of salad and some potato wedges that I had in the freezer, this Red Onion Sausage Plait really does make a tasty, weekday meal. It’s easily made ahead uncooked, wrapped in cling film and kept in the fridge until dinner time. It only takes 40 minutes to cook, which I why, seeing as the oven was already on I whacked in some potato wedges from the freezer.
The caramelised onion flavour works so well with the meaty pork sausage. This is definitely a firm, family favourite now. I look forward to eating this Red Onion Sausage Plait on picnics and for dinner many times in future.
Recipe: Makes one Red Onion Sausage Plait serves 4 – 6 people
450g/1lb Good Quality Pork Sausagemeat – free range or organic for preference
Method: Preheat the oven to 220C/200C fan, gas mark 7
Line a large baking tray with baking parchment.
Place the sausage meat in a bowl with the red onion marmalade.
Using a clean hand smoosh the mixture together, through your fingers, until it is fully combined. Set to one side and wash your hands.
On a clean work top unwrap the pastry sheet.
Place the sausage meat mixture down one side of the pastry, rather like a huge sausage roll, leaving a gap at each end and the side of at least 2.5cm.
Crack the egg into a small bowl and whisk with a fork until well mixed – egg wash.
Dip a pastry brushing into the egg wash and brush all of the visible pastry (not the sausage meat) with egg wash.
Bring the right side of the pastry over the sausage meat so that both side edges are together.
Crimp with a fork or twist all the way around where the pastry layers overlap to seal them.
Transfer the Red Onion Sausage Plait to the baking tray – mine would only fit on at an angle!
Brush over the entire outside of the sausage plait with egg wash. Finally sprinkle with a little sea salt.
Using a sharp knife cut light diagonal slits through the pastry. This allows steam to escape and enhances the look of the finished bake.
If not baking straight away, wrap the entire tray and sausage plait in cling film and store in the fridge – ideally it should be baked within 24 hours.
If baking straight away, place the baking tray in the middle of the hot oven and bake for 40-45 minutes. The sausage plait should be a deep golden colour and any juices should run clear – if in any doubt slice a portion off of the end and check. There should be no pinkness to the sausage meat – if there is pop back into the oven for 15 minutes and reduce the heat by 20C.
Once baked remove the Red Onion Sausage Plait from the oven and leave to cool slightly on the tray.
To serve, allow the Red Onion Sausage Plait to cool for at least 15 minutes, longer if possible. Slice into portions and serve with salad, new potatoes, or for ease potato wedges.
To store and for packing up for a picnic, allow the sausage plait to cool. Cut into slices – I find a serrated knife is best when it’s cold. Pack the slices into an airtight container, or wrap in cling film. Store in the fridge for up to 3 days.
Delighfully savoury and full of texture, slices of this Red Onion Sausage Plait also make a welcome change to packed lunches!
If you have enjoyed this recipe for Red Onion Sausage Plait then here are some others you may also want to try:
Using the Red Onion Marmalade as an ingredient, rather than just as a condiment, has opened up a whole world full of flavours. I have so many more ides, from pasta dishes to soups, stews and a million more.
Do you ever use condiments in your cooking? Let me know in the comments section. I’m always interested to here and learn about new recipes and cooking methods.
Whatever you are cooking up in your kitchen, have fun preparing your feast!
Hawkshead Relishprovided me with a sample jar of their red onion marmalade. All views and opinions are my own. All content, recipes and photographs are my own and covered by copyright law of the land. Please see my Disclosure Policy.
Who loves the idea of eating jam tarts for breakfast? I certainly do. My Twisted Fruity Jam Tarts are a fun way to start the day.
Inspired yesterday by a conversation on Twitter and with a spare packet of ready rolled, all butter pastry in the fridge, I challenged myself to come up with a twist on the regular jam tart.
The result were these Twisted Fruity Jam Tarts, that taste rather like a Danish pastry. Incredibly easy to make, the golden pastry hides an apricot half and strawberry jam. A final sprinkling of demerara sugar over the egg washed pastry, a quick bake and the result is a delicious, fruity, flaky pastry delight!
Having never tried to bake something like this before, I was unsure how they would turn out. I couldn’t have been more thrilled. Each twist is strong enough to hold the entire tart by, which makes them ideal as picnic and finger food.
The demerara sugar caramelises on the pastry, nudging each twist into a sweeter flavour sensation. Combining apricots with strawberry jam was utter genius. The softened, tart apricots are offset by the sweet strawberry jam.
Making these Twisted Fruity Jam Tarts was one of those moments in the kitchen when everything goes to plan and turns out better than I could of ever hoped for. If I can make these, then you can to.
Recipe: Makes 6 Twisted Fruity Jam Tarts
320g Ready Rolled All Butter Puff Pastry – I used Just Rol
6 Apricot halves – I used tinned ones from Waitrose
Method: Preheat the oven to 210C/190C fan, gas mark 6-7
Unroll the puff pastry and ensure that you have a baking tray that fits the size of the pastry. Trim the paper that the pastry has been wrapped up in so that it fits within the tray, as you will be using it to bake the tarts on.
Using a sharp knife cut the pastry in 6 equal squares.
This photo shows how to cut the squares.
Cut diagonally from each corner towards the centre two thirds of the way. See the photograph above.
Crack the egg into a small bowl and whisk – this is the egg wash.
Brush over each of the squares with the egg wash.
Place a scant teaspoon of strawberry jam in the centre of each tart.
Put half an apricot, flat side down, over the top of the jam.
Take the right hand point of the triangle at the front and place it over the apricot. Pressing down to secure the fold.
Next take the left hand point of the opposite triangle and do the same.
Continue for each of the tarts placing a cocktail stick through the pastry and apricot in the centre to secure it whilst baking.
Next take the top right hand point of the triangle on the right of the tart and fold it so it is on top of the other point of the triangle.
Work in the opposite direction for the left hand triangle.
Brush the tarts with egg wash again and sprinkle over liberally with demerara sugar.
Place he Twisted Fruity Jam Tarts in the preheated oven for 25-30 minutes and bake until they are puffed and golden.
Once baked remove the tarts from the oven and transfer to a cooling rack.
The portion size of these delightfully fun and delicious tarts is perfect. Not having to transfer the tarts from a floured board to baking parchment really does make these so easy to whip up. Although I haven’t tried it, I suspect these Twisted Fruity Jam Tarts would also freeze well, for up to one month – defrost and then refresh by reheating in a moderate oven for 10 minutes.
I am definitely making a double batch next time!
In fact, I need to make these again soon as I am sure they would be delicious served warm with a scoop of myVery Vanilla Ice Cream!
So there you go easy peasy jam tarts, with a twist!
If you have enjoyed the recipe for these Twisted Fruity Jam Tarts, here are some others you may also like:
Pastry is such a wonderfully versatile baking medium. I always have a stash of all butter puff pastry in the freezer. It is so handy when a quick meal, dessert, or even a decision to go out for the day tomorrow, as the weather looks good – picnic!
If you try these Twisted Fruity Jam Tarts please let me know how you get on? I love reading your comments and appreciate you taking time to write them. I also enjoy seeing your makes and bakes on Twitter and Instagram. Tag me in and I will be sure to give yo a shout out and retweet.
Whatever you are making and baking in your kitchens, I hope that you are having fun preparing your feast!
Sunshine, glorious sunshine. It lifts our spirits and makes everyday seem that little bit brighter – literally. Windows flung open, coats discarded, sunglasses at the ready. Who wants to eat lunch, or any meal for that matter, indoors? Not me! Even if my ‘picnic’ is sitting out in the garden with a cool glass of something refreshing and a plate of these jalapeño fired Spicy Sausage Rolls.
For those of you with a more gentle constitution, don’t worry these Spicy SausageRolls do not ‘blow your head off!’ Instead they have a gentle warming, fruity heat that lifts an otherwise everyday sausage roll to a whole different level.
The inclusion of some paprika filled chorizo sausage, further elevates the incredible flavour of these picnic favourites. Delicious good quality sausage meat, mixed with finely chopped jalapeño chilli and just the right amount of chorizo, encased in flaky, all butter puff pastry, makes for the perfect addition to any packed lunch, picnic or easy meal.
If you like sausage rolls, you will absolutely love these Spicy Sausage Rolls!
Puff pastry is such an incredibly handy product to have stashed away in the freezer. All butter is my preferred type, especially for sweet bakes such as my Blackberry Nectarine Tart , however, I do sometimes use the mixed vegetable fat/butter for savoury bakes, especially if it is on offer!
Having chatted to a few of my Twitter friends recently, we all concluded that the cost of groceries seems to have suddenly risen. For me, this means creating recipes that stretch more expensive ingredients that little bit further and also really trying hard to keep food waste to an absolute minimum.
As I spend a lot of time testing recipes and batch baking/cooking in the kitchen, the opportunity for waste can become even greater. Especially if after a few days cooking and baking I then spend the next few days in bed due to my health problems see here.
This is where the freezer becomes my best friend! Having made the Spicy Sausage Rolls on a day where I had also cooked dinner, they were in danger of getting forgotten about, boxed up in the back of the fridge. Of course we shared a couple between us to taste test them and we were not disappointed. After the photos were taken the following day, I popped the remaining sausage rolls in the freezer – keeping a couple out for our daughter and I to share for lunch.
I have no doubt that they will not stay in the freezer long, yet it saves potential waste. Which is primarily, not only good for our planet, but also our grocery budget!
Recipe: Makes 12 Spicy Sausage Rolls
350g/12oz Block of Puff Pastry all butter if possible- defrosted in the fridge overnight if frozen – I used frozen Just Rolall butter puff pastry
454g/1lb Pork Sausagemeat – good quality at least 85% Pork, casing removed
50g/2oz Chorizo Sausage – casing removed
1 Jalapeño Chilli Pepper
1 Medium Free Range Egg
Method: Preheat the oven to 200C/180C fan, gas mark 6
Place the sausage meat into a bowl and add the chorizo sausage pulled into pieces.
Remove the seeds and membrane from the jalapeño chilli pepper and chop finely.
Add the chopped chilli to the bowl and squish (mix) everything together using clean hands.
Roll out the puff pastry on a clean, flour dusted work top, until it is 30cm x 20cm (15″ wide by 8″ deep).
Trim the edges of the pastry and then divide the pastry in half width ways so that you have 2 long strips.
Divide the sausage meat mixture in two.
Evenly lay the sausage meat down the middle of each length of pastry.
Crack an egg into a small bowl and whisk with a fork.
Using a pastry brush, brush beaten egg down the length of the pastry, either side of the sausage meat.
Bring the top edge of the pastry evenly over the sausage meat and continue rolling so that the pastry overlaps (and seals) underneath the sausage rolls.
Using a sharp knife, cut each long roll in half and then cut each half into 3 even sized sausage rolls. In total you will have 12 medium sized sausage rolls.
Place the sausage rolls on to a lightly oiled baking tray.
Brush each sausage roll with the beaten egg – this will give the pastry a wonderful, crisp, golden finish once baked.
Finally using a sharp, pointed pair of scissors, snip the top of each sausage roll twice – as can be seen in the picture below.
Place the baking tray into the middle/top part of the oven and bake for 25-30 minutes.
The Spicy Sausage Rolls are cooked when the pastry is flaky and golden brown all over. If in doubt cut a sausage roll in half, the meat should be cooked all the way through.
Once baked remove the sausage rolls from the oven.
Transfer the baked sausage rolls to a cooling rack and allow to cool slightly before trying!
Perfect eaten hot or cold, with a good chutney, some cherry tomatoes and a glass of something refreshing.
To store, allow to cool completely and then pack into an airtight container and keep in the fridge for up to 5 days. Alternatively, as I did, pack into a freezer bag or box, label and keep in the freezer for one month. Defrost thoroughly and reheat until piping hot in a moderate oven.
If fresh puff pastry has been used, not frozen, these Spicy Sausage Rolls can also be frozen uncooked. Place some baking parchment on a baking tray, put the sausage rolls on top and then place into the freezer and freeze until solid. Once frozen pack into freezer boxes, separating each layer with baking parchment. To cook, remove as many sausage rolls as required, place onto an oiled baking tray and bake in a preheated oven as before. The sausage rolls will take approximately 45 minutes to bake from frozen. This can be particularly handy over the Christmas holiday period.
Sorry to mention Christmas, however, in our house a buffet is incomplete without a plate of hot sausage rolls. This year we can really turn the heat up!
Obviously you can control how spicy you make these, as well as the size. I would perhaps make them a little smaller for a buffet spread.
If you have loved these Spicy Sausage Rolls as much as we have you may also enjoy these other recipes:
If you think about it, a buffet is really an indoor picnic!
Who doesn’t love unloading a picnic hamper or walking around a buffet table tasting little morsels of yummy different foods. We have a daughter who would happily eat from a buffet table/picnic hamper most days of the year.
The sun is blazing as I write up this post. Whether you make and bake during the sunshine or snow, have fun feasting with friends, family and neighbours.
Hi, I’m celebrating – today is the first day I’ve not woken up with a migraine for too long. When I get a fairly good day I smile and give thanks – harder to do on the other days, more like clinging on by my fingertips. AND I made the easiest tart ever! This Blackberry Nectarine Tart is made with shop bought, all butter, puff pastry, a tub of blackberries (mine were frozen) and a punnet of nectarines – you could easily use peaches instead.
If you think roasting vegetables intensifies their flavour, then imagine what 30 minutes in a hot oven does to the fruit in this tart? Even with the addition of a sprinkle of vanilla sugar the intense fruit flavours in this Blackberry Nectarine Tart are a delight on the taste buds. Yet this is not a sweet tart. For me it’s a perfect balance of fruity flavour and flaky, buttery pastry.
I really can’t emphasise how easy this tart is to make. Since the pastry and blackberries were in the freezer, the nectarines, ridiculously cheap and in season, ripening at an increasingly rapid pace, needed using. Given how well this tart turned out I would happily make this during the colder months using, shock, horror – tinned peaches! Yup I would, with custard poured over. I am shameless!!!
I hope I’ve convinced you to give this tart a try? As they say “The proof of the pudding, is in the eating!”
Recipe : Blackberry Nectarine Tart Serves 6
375g/13oz All Butter Puff Pastry – defrosted, if frozen
300g/11oz Blackberries – if frozen don’t defrost – I buy frozen punnets from Waitrose
7-8 Nectarines – peaches are a good substitute
1tbsp Vanilla Sugar
Method : Preheat oven to 220C/200C fan, 425F, gas mark 7
Grease or line with parchment paper a baking tray with shallow sides, the fruit give off juices when baked, 26cm x 39cm (10.5″ x 15.5″).
On a clean, dry, lightly floured surface, roll out the pastry so that it will just fit in the baking tray – I haven’t given dimensions, as if your baking tray size differs from mine a few centimetres either way, it won’t matter.
I lightly scored the pastry approx. 1cm in from the edge with a sharp knife. This would ensure that a nice, even, crust, bordered the tart.
Next slice each nectarine into 6 equal(ish) portions. If they are still firm this should be fairly easy. Mine were very ripe so I cut out the slices, against the stone, whilst holding the nectarine, over a bowl to catch the juices.
You can buy Vanilla Sugar, or alternatively you can make your own.
Tip : A light (little goes a long way) sprinkling of Vanilla Sugar over homemade popcorn is delish!!
Next arrange the blackberries on the tart, however you choose. I chose to go with the lines of the tart.
Place the tart in the oven and bake for 30 – 35 minutes. There will be some juice that leaks, but I found, once the 30 minutes baking time was up, it had concentrated and did not make that part of the tart soggy.
The tart is cooked when the outside crust is golden brown and the base, when gently lifted, is golden brown too.
Immediately remove the Blackberry Nectarine Tart from the baking tray and place on a cooling rack. This keeps the tart bottom and crust nice and flaky.
Serve warm or cold. This tart was perfectly complimented by a scoop a good, vanilla ice cream.
If you have enjoyed this recipe for Blackberry Nectarine Tart you may also like these:
If you keep pastry and fruit in the freezer regularly, I’d say this is the perfect, pull together, easy dessert, fit for snuggling on the sofa watching a film, or entertaining last minute, or even planned dinner guests!!
I used nectarines as their skin is so tender it doesn’t need to be removed.