|Thai Butternut Tartlets
1 roll puff pastry
30 - 45 ml Thai or coriander pesto
200 g cubed butternut, cooked until just soft
80 ml cream
3 extra large eggs
1 x 230 g tub LANCEWOOD sweet chilli low fat cream cheese
Fresh coriander leaves
|METHOD: Cut the pastry into 12 squares and use to line the greased cavities of a muffin pan. Spread about half a teaspoon of Thai pesto into the bottom of each. Cut the butternut into smaller cubes and place on top of the pesto. Beat the cream, eggs and cream cheese together. Spoon over the butternut into the muffin cavities. Top each with a few coriander leaves. Bake in a preheated oven at 180°C for 15 minutes. Lower the heat to 160°C and bake for a further 20 – 25 minutes or until firm to the touch. Leave to cool slightly and garnish with fresh coriander.
*Use sweet chilli sauce instead of pesto.