Danish tartlets (tarteletter) – crisp puff pastry cases – filled with creamed peas, carrots and ham, and topped with plenty of parsley. A classic from my childhood that still holds up 100% – we love it in our house.
Tartlets may well be my favourite dish of all. They have everything: a smooth, creamy sauce, crisp buttery pastry and plenty of flavour.
This version is very easy to make, and it tastes wonderful. Use up leftover ham, the limp carrots at the bottom of the drawer and peas from the freezer – they all get a new lease of life in a creamy sauce and crisp pastry cases.
Danish tartlets (tarteletter) with creamed peas, carrots and ham
Recipe for classic Danish tartlets (tarteletter) with creamed peas, carrots and ham.This recipe makes 3 tartlets per person.
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Ingredients
- 12 tartlet cases (tarteletter) ready-made puff pastry shells
- Finely chopped parsley, to serve (optional)
Filling
- 450 g cooked ham, cut into small cubes
- 250 g frozen peas, thawed
- 350 g carrots
Sauce
- 60 g butter
- 3-4 tbsp plain flour
- 400 ml stock – chicken or vegetable
- 200 ml whole milk
- Salt and pepper
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Method
Filling
- Peel the carrots and cut them into small dice.
- Boil the carrots in lightly salted water for 4 minutes, then drain. You can pour the hot cooking water over the peas if you like.Leave both the carrots and the peas to drain in a sieve.
Sauce
- Melt the butter in a saucepan and whisk in the flour until smooth – let it cook through over a medium heat for a couple of minutes, stirring constantly.
- Add the stock a little at a time, whisking well after each addition.
- Add the milk in a couple of goes, whisking thoroughly, then let the sauce simmer for about 10 minutes. Whisk regularly so it doesn’t catch on the bottom.Season with salt and pepper.
- Add the filling – ham, peas and carrots – and heat everything through thoroughly.Meanwhile, warm the tartlet cases in the oven as directed on the packet.
- Taste the sauce and adjust the seasoning with salt and pepper before spooning the filling into the tartlet cases, then serve topped with finely chopped parsley.
Nutrition
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