Cheesy Chourico Sausage Tarts

Sep 8, 2021

These savoury mini tarts with cheese, onion, black olives, and chourico sausage are the perfect little bite for entertaining or for snacking at any time!

Prep Time: 20 mins ■ Cook Time: 20 mins ■ Makes: 12 mini tarts

INGREDIENTS

• 1 sheet Puff pastry
• 1/4 cup pitted black olives, drained and diced
• 1/2 chourico sausage, chopped
• 2 spring onions
• 1/2 cup grated Parmesan cheese
• 2 eggs
• Extra grated cheese, optional

DIRECTIONS

1. Preheat oven to 400°F.
2. In a skillet, brown the chourico sausage. Remove from skillet once cooked and transfer to a paper towel to drain off excess grease.
3. Roll the pastry until about 1/4 inch thick and using a biscuit cutter, cut out rounds to fit a muffin tin.
4. Gently press the puff pastry rounds out a bit with your fingers so that they line each section of the muffin pan, ensuring they come right to the top. Prick and bake in a hot oven for about 7 – 8 minutes.
5. Meanwhile, chop the spring onions finely, and cook in the same skillet as the chourico, until softened.
6. Line each small tart with chourico, and add some of the spring onions.
7. Beat the eggs and add the grated Parmesan and chopped black olives to the egg mixture, combining well. Add freshly ground black pepper, if desired.
8. Divide this mixture evenly over each tart. Add a bit more grated cheese, if desired.
9. Return tarts to the oven and bake for about 10 minutes, until the cheese is bubbly and egg mixture is cooked through.
10. Serve immediately.

Parmesan Crusted Potatoes

Sep 8, 2021

If you like cheese, you’ll want to try these tender potatoes with a deliciously crispy Parmesan crust!

Prep Time: 10 min • Cook Time: 36 min • Total Time 46 min • Makes: 4-5 servings

INGREDIENTS

• 2 tbsp vegetable oil
• 5-20 small or baby yellow potatoes
• 1/2 cup Parmesan cheese, very finely grated
• 3/4 tsp freshly cracked black pepper
• 1/2 tsp garlic powder
• 1/2 tsp sea salt
• 1/4 tsp dried oregano
• 1/4 tsp paprika
• Fresh scallions, chopped, optional
• Sour cream, optional

DIRECTIONS

1. Preheat oven to 400°F.
2. Add the oil to a 9 x 13-inch glass baking dish and spread evenly over the entire bottom.
3. Parboil the potatoes in boiling water for 6 minutes. Remove from the water and drain on a towel.
4. Slice each potato in half once they have cooled.
5. In a small bowl combine the Parmesan cheese, black pepper, garlic powder, sea salt, dried oregano, and paprika; mix until well combined.
6. Sprinkle the parmesan mixture evenly over the entire bottom of the pan. Do this step carefully as the cheese mixture is almost impossible to spread once immersed in the oil.
7. Place the potato halves cut side down on top of the Parmesan coating making sure to press them firmly into the parmesan mixture.
8. Bake for 30 minutes or until the potatoes are tender and the Parmesan crust is a deep golden colour.
9. Remove from the oven and set aside for 5 minutes.
10. With a metal spatula, carefully remove the potatoes from the pan making sure to keep the Parmesan coating on the potatoes.
11. Serve immediately with sour cream or plain yoghurt, or garlic aioli, and chopped green onions.

NOTE: Do not use shredded Parmesan cheese as it will not crisp effectively.