Mushroom, prawn and cheese tartlets

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

Txalupa

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

Europe
Spain
Donostia-San Sebastian
Fish course
Pescatarian

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