Chicken & Leek Savoury Tarts

These little tartlets are really good and so simple and easy to make. They do not need any proofing like other breads.  It can be made in less than an hour. It makes a full meal when you add a topping with meat and vegetables. Also can be served as a side or as a canape too.

Instead of the meat I used left over meat from the roast or even a simple curry with vegetables  will be good on this tart. After baking it gives a nice golden colour crust too. Make your own filling for this and enjoy!






P1090296P1090301Hamburger Rolls (Soft Bakery Style) (1)

Savoury Cheese Boats

I always guarantee my recipes 100%. They are adjusted perfectly and easy to follow.  This bread is so simple and easy to make. After baking you can keep it for several days in fridge with out a problem

Kids will love them in a lunch box or easy to make to please a crowd. You can reheat in oven to serve as fresh. The filling can be done in different ways.  Do your own filling. My idea here to provide the bread  recipe.



  • 400g Bread flour
  • 60g Curd/sour cream
  • 2 Tblsp sesame seeds
  • 1Tblsp Sugar
  • 7g Instant dry yeast
  • 1 Tsp Salt
  • 1/4 cup Milk
  • 1 Tsp Fennel
  • 1 Tsp Baking powder
  • 50Ml Olive oil

Ingredients for the Filling

  • 1 Tub Cottage cheese
  • 3 Eggs
  • Parsley
  • Chillies (Optional)
  • 1 Cup Spring Onions
  • 1/2 Cup Parmesan Cheese
  • 1 Tsp Baking Powder
  • Garlic Powder
  • 1/4 Tsp Salt


  1. Add bread flour, curd , sesame seeds, sugar, yeast, salt, fennel, baking powder in to the mixing bowl. Mix well.
  2. Next add oil and mix again.
  3. Add Milk little by little and make a smooth dough.
  4. Leave to double in size.
  5. Add Cheese to mixing bowl and then crumble it. Add pepper, parsley , chillies, garlic powder, spring onions, Parmesan cheese, baking powder and mix well.
  6. Take the doubled dough out and press down and make boats as directed in the video.
  7. Leave to double again.
  8. Brush with eggs and bake on 180 until the middle is set and golden brown out side.
  9. Cool on a wire rack.


Hokkaido cheese tarts…..

I tried to introduce my page through this video to my dear subscribers and all the viewers. Its heart breaking to see how people dislike someones effort at once with out  looking at the picture as a whole. As I just started my page I tried to get you all in this way to the page. Its a very innocent try. May be I am wrong here. I thought to try a new method…Sorry If I did something bad…….

Any way I will tell why I was so impressed about these beautiful little tarts. Recently I went to Chadstone shopping centre  to change my video camera to a better one. When I was walking I saw this cart with full of little tarts. No wonder why I stopped there. I was looking at them for a while. People were lining up in a queue to buy them. I was waiting to buy them  too. I got several and tasted one. It was awesome. Nice and creamy , very colourful and soft in the middle. All I did while driving back was thinking how to make them for you all.

This is the end product.  I love them so much. I am so happy to get these results. It looks the same and tastes the same. It didn’t stay long  all gone in few minutes. All I like to say is try this at least once and see how beautiful they are……………..



Ingredients for the base

  • 180g Plain flour
  • 40g Sugar
  • 85g Butter
  • 2 Yolks
  • 1 Tblsp Milk

For the Filling

  • 1125g Cream cheese
  • 130g Mascarpone
  • 20g cheddarCheese
  • 10g ParmesanCheese
  • 30g Butter
  • 130ml Milk
  • 50g Icing sugar
  • 20g Corn starch
  • 1/2 tsp Vanilla
  • Pinch Salt
  • 1 Egg yolk


  1. For the tarts add flour, sugar, butter, yolks and pulse or mix well.
  2. Next add milk little by little and the make the dough.
  3. Then leave to rest in fridge.
  4. Meanwhile make the filling. Add all the cheeses, butter , milk, icing sugar corn starch, vanilla, salt in to a pot and cook until thick. Take out and leave to cool down.
  5. Take the tart dough out and roll to a thin layer. Cut the dough to circles. use a muffin pan or tart cases and press in.
  6. Add a spoon full of the mix.
  7. Bake on 160c about 15 min and take out and brush with egg yolk and bake 10 more again
  8. Cool on a wire rack.


error: Content is protected !!