Ingredients

• 120g peppadew piquante peppers (halve this amount of you have concerns about them being too ‘hot’)
• 300g cream cheese
• 2 tsp basil pesto
• Sea salt
• Black pepper
• Shortcrust pastry (200g plain flour, 50g butter, 50g lard – rubbed together and a little water added)
• 100g grated cheddar cheese

Method

Finely chop the peppers.  Add them to a bowl with the cream cheese and basil pesto and mix well.  Season to taste.  Roll our your pastry and cut out 12 circles with a pastry cutter and place in a greased muffin tin.  Distribute the pepper mixture evenly and then add some grated cheese to the top of each tart.  Bake at 190 centigrade for 15-20 minutes until beautifully brown.  Best served warm.