These tarts are easy, delicious and I am sure kids gonna love it. Maggi combined with creamy spinach and corn makes it an innovative evening appetizer.
Recipe Tags
Maggi
Veg
Medium
Baking
Appetizers
Ingredients Serving: 6
For the dough: 1 cup flour
100 grams butter
Pinch of salt
2-3 tbsp Cold water to knead the dough
For the filling: 2-3 garlic cloves
1 pack Maggi
2 cup spinach
1/3 cup sweet corn boiled
2-3 tbsp fresh Cream
1 tbsp Butter
1 tbsp flour
1/2 tsp paprika
1/2 tsp black pepper
Salt to taste
Grated cheese (optional)
oil for cooking
Instructions
For the pastry dough: In a mixing bowl sift in all flour and salt. Now add butter cubes. (Butter should not be softened, it should be right out of the refrigerator)
If you have a kitchen aid mixer, use that. I used my hand to mix in butter rub with the fingertips until the mixture starts looking like fine bread crumbs.
Now add 3 tbsp water and make a firm dough. Once done, wrap it in a cling film and chill for atleast 2 hours.
Heat water in a pan add maggi and cook it completely without the maggi masala maker. Once done keep aside.
Take little oil in a pan and saute garlic in it, add spinach and cook well until the raw smell goes.
In another pan add butter, once the butter melts add flour and mix well. Now slowly add fresh milk and keep stirring to avoid lumps, let it cook until white sauce consistency.
Add in spinach garlic mixture, corn, boiled maggi, salt, pepper and maggi masala maker into the white sauce and mix well.Remove from flame and keep aside. The filling is ready.
Once the dough has chilled for two hours, preheat the oven for 180 degree and grease mini tart moulds. Preferably use a non stick mould.
Roll the chilled dough on a floured surface and cut out circles with a cookie cutter.
Press the circle into each mould till the edge and cut off the rest.
Make rest of the tarts like this.
Bake in preheated oven at 180° Celsius for 20 mins.
Once done take out from the oven and let them cool.
Once the tarts have cooled down fill in the prepared stuffing and again bake them for 5 minutes at 180° Celcius.
Once done take out from the oven let them cool down and then Serve!!
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For the pastry dough: In a mixing bowl sift in all flour and salt. Now add butter cubes. (Butter should not be softened, it should be right out of the refrigerator)
If you have a kitchen aid mixer, use that. I used my hand to mix in butter rub with the fingertips until the mixture starts looking like fine bread crumbs.
Now add 3 tbsp water and make a firm dough. Once done, wrap it in a cling film and chill for atleast 2 hours.
Heat water in a pan add maggi and cook it completely without the maggi masala maker. Once done keep aside.
Take little oil in a pan and saute garlic in it, add spinach and cook well until the raw smell goes.
In another pan add butter, once the butter melts add flour and mix well. Now slowly add fresh milk and keep stirring to avoid lumps, let it cook until white sauce consistency.
Add in spinach garlic mixture, corn, boiled maggi, salt, pepper and maggi masala maker into the white sauce and mix well.Remove from flame and keep aside. The filling is ready.
Once the dough has chilled for two hours, preheat the oven for 180 degree and grease mini tart moulds. Preferably use a non stick mould.
Roll the chilled dough on a floured surface and cut out circles with a cookie cutter.
Press the circle into each mould till the edge and cut off the rest.
Make rest of the tarts like this.
Bake in preheated oven at 180° Celsius for 20 mins.
Once done take out from the oven and let them cool.
Once the tarts have cooled down fill in the prepared stuffing and again bake them for 5 minutes at 180° Celcius.
Once done take out from the oven let them cool down and then Serve!!
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