Name: Mushroom, prawn and cheese tartlets (Txalupa)
Yield: For 8 Tapas
Cuisine: Spanish
Ingredients: 125 ml (4 fl oz) sparkling white wine; 125 ml (4 fl oz) double cream; 100 g (3½ oz) mushrooms, chopped; 40 g (1½ oz) butter, softened; ¼ tsp salt; 1 small egg yolk; 100 g (3½ oz) plain flour, plus extra for rolling; 125 g (4½ oz) queso Ibérico or mature Cheddar cheese, grated; salt to taste; 30 g (1 oz) butter; 2 cloves garlic, finely minced; 10 large prawns, peeled and chopped

Preparation info

For
8
Tapas

Difficulty
Easy

Appears in

New Tapas

By Fiona Dunlop

Published 2002

About

Typically subtle in flavour, this pintxo also looks the part. Again, be sure to serve this with a refreshing white wine.

Ingredients

100 g (3½ oz) mushrooms, chopped
2 cloves garlic, finely minced

Method

Make the pastry and prepare and cook the pastry cases according to points 1 and 2 in the recipe above, but omitting the pastry lids.
To make the filling, sauté the mushrooms and garlic in butter over a low heat for 20 minutes. Sprinkle on salt to taste, add the white wine, bring to the boil and reduce until there is barely any liquid left. Add the cream and pra