Christmas is a time for sharing, and these seasonal tartlets with sensational @LKK sauces make for the perfect party snack. Dainty pastry shells loaded with sesame-spiked red cabbage, soy-glazed salmon and sharp carrot pickled in rice vinegar – sweet, sour, savoury and salt come together in one handy mouthful! This is Christmas with an Asian-inspired twist.
Ingredients 500 g plain flour 1 tsp salt 220 g unsalted butter (chilled) 1 large egg yolk 100 ml whole milk 1 large carrot 150 ml Seasoned Rice Vinegar 50 g caster sugar 1 tsp salt 1/2 red cabbage 1 tbsp Sesame Wok Oil 15 g ginger 1 orange 150 ml red wine 2 tbsp Premium Light Soy Sauce 2 tbsp white sesame seeds 1 tbsp black sesame seeds 1/2 bunch coriander 200 g cream cheese 1/2 side salmon 150 ml Premium Dark Soy Sauce 3 tbsp soft light brown sugar 24 tartlet tins (6cm diameter) | Method
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