Mini tart with beef salad

Mini Tarts with Beef Salad: A Classic Delicacy with a Modern Twist

Total Preparation Time: 1 hour
Preparation Time: 30 minutes
Baking Time: 20 minutes
Number of Servings: 16 mini tarts

Discover how this recipe for mini tarts with beef salad can become the star of any festive meal or summer picnic! Beef salad is a classic dish cherished by generations, bringing together rich flavors and fresh ingredients, transformed into an easy-to-serve delicacy.

Ingredients needed:
- 400 g puff pastry (thawed)
- 2 medium potatoes, boiled
- 100 g green peas, boiled
- 4 boiled eggs (3 whole and 1 yolk for mayonnaise)
- 200 g boiled meat (from a meat broth)
- 1-2 pickles
- 1 raw yolk (for mayonnaise)
- 1 teaspoon mustard
- Oil (about 200 ml)
- Salt and pepper (to taste)
- Dried beans (for weight)

Preparing the Dough:
1. Thaw the puff pastry. It’s best to leave it in the refrigerator overnight for even thawing.
2. Once the dough is fully thawed, cut it into 16 equal squares. These will form the base of your mini tarts.

Baking the Mini Tarts:
3. Preheat the oven to 160 degrees Celsius.
4. Place the dough squares in muffin tins, making sure to poke them with a fork to prevent air bubbles from forming during baking.
5. Put a few dried beans in each tart to maintain their shape.
6. Bake the dough for 15-20 minutes or until golden and crispy. Let them cool before filling.

Preparing the Beef Salad:
7. Meanwhile, prepare the beef salad. Dice the vegetables (carrot, celery, parsley) and the boiled meat into small cubes.
8. Grate the 3 boiled eggs on a large grater and add them to the bowl with the vegetables and meat.
9. In another bowl, prepare the mayonnaise: mix the boiled yolk with the raw yolk and mustard, gradually adding oil while continuously mixing until you achieve a creamy consistency.
10. Once the mayonnaise is ready, fold it into the vegetable and meat mixture, seasoning with salt and pepper. If desired, add a little lemon juice for extra freshness.

Filling the Mini Tarts:
11. Fill each tart with the beef salad mixture, being careful to fill them well but not overcrowd them.
12. Garnish with thin slices of pickled cucumber or a sprinkle of grated boiled egg for an attractive look.

Serving and Suggestions:
13. Arrange the mini tarts on a beautiful platter and serve them as an appetizer. They pair perfectly with a cold beer or a glass of dry white wine.
14. If you want to add a touch of originality, you can include olives or capers in the salad mixture.

Tips and Tricks:
- Make sure the dough is well chilled before baking to achieve a crispy texture.
- You can use chicken or turkey instead of beef, depending on your preferences.
- The beef salad can be customized with vegetables of your choice, such as bell peppers or corn, to add a splash of color and a different flavor.

Nutritional Information:
This recipe for mini tarts with beef salad offers a good balance of protein, carbohydrates, and healthy fats, making it a nutritious option for festive meals. Each tart contains approximately 150-200 calories, depending on the ingredients used.

Frequently Asked Questions:
1. Can I use store-bought puff pastry?
- Yes, store-bought puff pastry is an excellent option, saving time and effort.

2. Is this recipe suitable for vegans?
- No, as it contains eggs and meat, but you can adapt the recipe using plant-based alternatives.

3. What can I replace mayonnaise with?
- You can use Greek yogurt or vegan mayonnaise for a lighter option.

Personal Note:
This recipe for mini tarts with beef salad reminds me of festive meals from my childhood when my grandmother lovingly prepared these delights for the whole family. Each bite is a journey back in time, to moments of joy and connection with loved ones.

Try this simple and delicious recipe and turn your meals into a celebration of flavor! Enjoy!