- 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
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.