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.
Servings 4 people
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
Instructions
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.