Blue cheese and anchovy tartlets

Name: Blue cheese and anchovy tartlets (Hojaldre relleno)
Yield: For 8 Tapas
Cuisine: Spanish
Ingredients: 50 g (1¾ oz) Roquefort or other soft blue cheese, crumbled; 4 anchovy fillets in oil, drained and halved; 4 anchovy fillets in oil, drained and halved; 200 ml (7 fl oz) double cream, whipped; 50 g (1¾ oz) Roquefort or other soft blue cheese, crumbled; 2 small egg yolks; 90 g (3¼ oz) butter, softened; ½ tsp salt; 200 g (7 oz) plain flour, plus extra for rolling

Hojaldre relleno

Preparation info

For
8
Tapas

Difficulty
Easy

Appears in

New Tapas

By Fiona Dunlop

Published 2002

About

Hidden between the pastry cases lies a rich, flavoursome filling, so be sure to serve this pintxo with a refreshing white wine. Txakoli, the Basque favourite, is ideal, but in its absence look for a light, dry sparkling white.

Ingredients

50 g (1¾ oz) Roquefort or other soft blue cheese, crumbled
200 ml

Europe
Spain
Donostia-San Sebastian
Fish course
Pescatarian
Mediterranean
Basque

Method

To make the pastry, put the flour, salt and butter in a food processor and process with the pastry blade until the mixture resembles fine breadcrumbs. Add the egg yolks mixed with a bit of cold water a little at a time, continuing to blend. Just add enough to make the pastry come together in a ball. Wrap in cling-film and refrigerate for half an hour.
Roll the