Smoked Salmon and Pesto Tartlets
Smoked salmon, pesto and spinach, topped with a mature Cheddar cheese crumb in short crust pastry cases.
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Tell Me More
Made for us by our friends at Higgidy.
Why isn’t this made at the COOK Kitchens? Nearly everything we sell frozen we make ourselves in our kitchens in Kent and Somerset. The few exceptions are where the set-up of our kitchens doesn’t allow us to make a dish as well as we’d want to (or at all). In these cases, we find someone who cooks like we do and specialises in the dish concerned. We sell these lines under the COOK brand because they’re made exactly as we would do them ourselves, if only we could.
Higgidy in Sussex, where we’ve known Camilla, the founder, since day one (she actually worked with us at COOK for a short while).
Ingredients
Béchamel Sauce (Water, Dried Skimmed Milk, Butter [Milk], Wheat Flour, Double Cream [Milk], Cornflour, Mustard Powder), Sautéed Onion (Onions, Rapeseed Oil), Smoked Salmon (13%) (Salmon [Fish], Salt, Sugar), Wheat Flour (with Calcium Carbonate, Iron, Niacin, Thiamin), Mature Cheddar Cheese (8%) [Milk], Single Cream (7%) [Milk], Free Range Whole Egg, Vegetable Oils (Sustainable Palm Oil, Rapeseed Oil), Water, Spelt Flour [Wheat], Pesto (4%) (Basil, Rapeseed Oil, Sunflower Oil, Medium Fat Hard Cheese [Milk], Salt), Spinach (4%), Breadcrumbs (Wheat Flour [with Calcium Carbonate, Iron, Niacin, Thiamin], Salt, Yeast), Cornflour, Butter [Milk], Golden Linseeds, Brown Linseeds, Parsley, Poppy Seeds, Salt, Paprika, Cayenne Pepper.
Allergens
Milk, Gluten (Wheat), Fish, Mustard, Egg
Cooking Instructions
From frozen:
Pre-heat oven. Remove all packaging. Place on a baking tray and cook in the centre of the oven for 30 minutes.
Fan 160c, Electric 180c, Gas 4.
Chilled:
Pre-heat oven. Remove all packaging. Place on a baking tray and cook in the centre of the oven for 20 minutes.
Fan 160c, Electric 180c, Gas 4.
