Delicious and very filling tarts! Also convenient for satisfying hunger on the go.

ingredients

Terijaki mērce Blue Dragon 120g

1 Ola

150 grams Vājpiena biezpiens

120 grams Milti (Es izmantoju pilngraudu kviešu miltus. Miltu daudzums ir atkarīgs no tā cik “slapjš” ir biezpiens - mīklai ir pavisam nedaudz jālīp pie rokām)

40 grams Sviests

30 grams Adžika "Pūres" (vai tomātu pasta)

1 tējkarote Cepamais pulveris

Sāls

Terijaki mērce Blue Dragon 120g

2 Olas

100 grams Olu baltums

3 Vārītas olas

180 grams Vārīti burkāni

120 grams Siers 10% (vai arī cits liess siers, līdz 18%)

100 grams Tītara fileja

15 grams Dilles

14 grams Ķiploki

Garšaugi, garšvielas pēc izvēles

Sāls

preperation

1. First, boil the eggs and carrots. Prepare (fry) the meat.

2. Prepare the dough for the tartlets: Blend the egg and curd into a smooth mixture. Add the soft butter, adjika, spices, and flour with baking powder and knead the dough. Wrap the dough in cling film and place in the fridge for 30 minutes.

3. Prepare the filling: Grate the eggs and carrots, finely chop the meat and dill, and mince the garlic. Add the eggs and egg whites. Mix everything.

4. Remove the dough from the fridge, divide it into 7 equal parts, place them in tart tins (I got 56-57 g each) and form the edges. Place the filling in the middle (I got 115-119 g in each).

5. Bake in the oven at 175-180 °C for ~30-40 minutes.