Quick Snacks in Tartlets

Before the arrival of guests, you can prepare quick snacks in tartlets. Filled tartlets can be served at a buffet or festive table. This recipe offers four different appetizers that can be prepared very quickly and easily.

Cook: 60 mins

Servings: 4

Ingredients

• Tartlets – 20 pcs.
• * For squash caviar:
• Zucchini – 350 g
• Yalta onion – 100 g (1 pc.)
• Carrots – 100 g (1 pc.)
• Tomato paste – 1 teaspoon
• Sugar – 2 teaspoon
• Garlic – 1 clove
• Vegetable oil
• Salt to taste
• Water – 100 g
• * For teriyaki sauce:
• Apple cider vinegar – 50 g
• Soy sauce – 190 g
• Sugar – 4 tbsp
• * For meat filling:
• Pork (fillet) – 150 g
• Cucumber – 1 pc.
• Chili pepper – 1 g
• Garlic – 0.5 cloves
• Vegetable oil
• Teriyaki sauce – 1.5 tbsp
• * For egg filling:
• Boiled eggs – 2 pcs.
• Hard cheese – 70 g
• Mayonnaise – 30 g
• Garlic – 1 clove
• Dill greens
• * For salad:
• Cucumber – 1 pc.
• Tomato – 0.5 pcs.
• Young radish – 3 pcs.
• Sour cream – 2 tbsp
• Dill greens
• *For decoration:
• Mustard seeds
• Sesame
• Lettuce leaves

4 filling options for serving quick snacks in tartlets:

The first appetizer is squash caviar.

The second appetizer is a salad with pork and teriyaki sauce.

The third appetizer is a summer vegetable salad.

The fourth appetizer is cheese and egg.

Directions

1. Preparing ingredients for squash caviar. Peel and rinse onions and carrots with cold water.
2. Cut the onion and carrot into small pieces.
3. Fry onions and carrots in vegetable oil, turning on low heat.
4. Cut the zucchini into circles and then cut into 4 pieces.
5. Add coarsely chopped zucchini and simmer for 30-35 minutes.
6. After a while, add tomato paste and 2 pinches of sugar. Mix thoroughly and simmer for another 10 minutes.

   

7. Pour in water and cook the squash roe until the liquid evaporates completely.
8. Add finely grated garlic and salt. Then grind the caviar with a potato grinder.
9. For the second snack, you will need teriyaki sauce, which we will prepare ourselves. Pour apple cider vinegar into a saucepan, add soy sauce and 4 tablespoon. tablespoons of sugar. We mix.
10. Let it boil and cook for 30 minutes.
11. Cut the peeled pork fillet into small cubes.

    

12. Transfer the pork to a deep bowl and pour over the sauce (1 tablespoon).
13. Stir and pour in vegetable oil.
14. Turn on the maximum heat and heat up the pan. Fry pork in vegetable oil for a maximum of 1 minute. As soon as the juice begins to stand out, remove the meat from the heat. Cool the pork.
15. Cut 2/3 of the cucumber into cubes, and the rest into thin slices.

    

16. Cut hot peppers into thin rings.
17. Put pork, cucumber, pepper, some garlic in a bowl and pour with teriyaki sauce. Mix – and the meat appetizer is ready!
18. Let’s move on to preparing the next filling. Rub the cheese on a coarse grater.
19. Add mayonnaise.
20. Pour eggs, grated on a coarse grater, and garlic chopped on a fine grater there.
21. Finely chop the dill.
22. Add greens to a bowl and stir.
23. Now let’s start cooking vegetable salad. Cut the cucumber into 4 pieces, then finely chop.
24. We try to cut the radish as small as possible.
25. We also chop the tomato finely.
26. Combine the prepared ingredients in a deep bowl. Add finely chopped dill there.

    

27. Season the summer salad with sour cream.
28. We are gradually approaching the final stage. Put lettuce leaves on the bottom of five tartlets, put a cucumber on top.

    

29. Put the meat filling on top of the cucumbers. Fill the next five tartlets with cheese and egg filling.
30. In the penultimate five tartlets, put the squash caviar. Fill the remaining tartlets with vegetable salad, putting lettuce leaves on the bottom. Decorate the pork tartlets with mustard seeds. Sprinkle sesame seeds on top of the cheese-egg and zucchini filling.
31. Serve quick snacks in tartlets right after cooking!