Potato tartlets with mushrooms salad

Crispy tartlets with stuffing will help out a busy hostess before the arrival of guests. Tartlets can be eaten together with the filling, and the dishes remain clean. In addition, the baskets are very small, so they can be treated to a large number of guests without spending too much food.

Marina

The author of the recipe

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Composition / ingredients

servings:

For tartlets:

Potatoes

500

Eggs

For filling:

Oyster mushrooms

300

Hunting sausages

300

Tomatoes

Green onion

Greenery

Hard cheese

200

Butter

Breadcrumbs

Spices dry

to taste

Translation table of volumetric measures

Nutrients and energy value of the recipe composition

By weight of the composition:

Proteins 36 % 10 g

Fats 36 % 10 g

Carbohydrates 29 % 8 g

162 kcal

GI: 75 / 0 / 25

Step-by-step cooking

Cooking time: 1 h

Step 1:
Prepare all the necessary ingredients.
Step 2:
Wash the potatoes, peel and cut into cubes. In boiling water, add bay leaf and pepper peas, pour potatoes and cook it until tender.
Step 3:
Peel and dice the mushrooms. Fry in a frying pan.
Step 4:
Let them cool down.
Step 5:
Cut the sausages into small pieces.
Step 6:
Cut the tomato into small cubes.
Step 7:
Finely chop the onion and herbs.
Step 8:
Grate cheese on a coarse grater.
Step 9:
Add chicken egg, part of grated cheese to the finished potatoes, season with salt and ground pepper. Grind into a puree.
Step 10:
In a bowl, combine the pieces of sausage, mushrooms, chopped herbs and tomato, add some grated cheese, mix everything well. Taste it and, if necessary, season with spices.
Step 11:
Grease the molds with butter and sprinkle with breadcrumbs. Put a portion of mashed potatoes and spread evenly over the mold.
Step 12:
Put the filling in the middle. Sprinkle grated cheese on top. So fill all the molds.
Step 13:
Put the finished molds in a preheated oven, up to 180 degrees, and bake for 20 minutes. Until golden brown.
Step 14:
Let the finished tartlets cool down. Then remove from the molds. Put on plates, garnish with herbs and serve with sour cream. Enjoy your meal!!!

You can put any filling in tartlets – meat and liver pates, fish, vegetable salads. With any filling, this dish is always popular. However, at that time it was called pathe, not tartlet. A few centuries later, the dish appeared and became popular in France, and already here it was given the modern name "tartlet", which means a small pie.
French chefs have made this dish even more diverse. Puff pastry, yeast, unleavened dough, cheese, potatoes were used for baskets. They were baked separately or together with the filling. By the way, it was the French who came up with the idea of filling baskets of puff pastry with fruits and berries.
Tartlets were served as a snack in expensive restaurants. Nowadays tartlets are no less popular than in the days of Ancient Rome. They are served at receptions, and on festive tables they are snapped up first. I suggest cooking potato tartlets stuffed with mushrooms.