William Powell’s Vatrouskis

Being a guest on Hatty and Marc’s Silly Radio Show was SO MUCH FUN.  I really enjoyed our chinwag about all the stars and the food they liked to eat.  My favourite bit was when listeners could challenge me to see if I had a recipe for a particular star.  Can’t remember them all now, but I think Jimmy Stewart was one (Chicken Pie) and Louise Brooks (Knickerbocker Chicken Supreme) and Mae West cropped up at some point (Salada de Tuna).  The only one I failed on was Max Schreck – he of Nosferatu fame, nothing for him alas.

If you fancy listening to the show you can download the podcast here – but it’s only available to download for a week.  As promised for all Hatty and Marc’s listeners, here is the recipe for the Vatrouskis we were munching on air.  Seen on the right in the photo above.

William Powell’s Vatrouskis

1 cup / 200g cream cheese

¼ cup / 65ml sour cream

1 tbsp butter, melted (or spreadable)

1 egg, beaten

½ tsp sugar

¼ tsp salt

13 oz / 375g shortcrust pastry (I usually use one of the ready to roll sheets)

Makes 12-15 tartlets

Preheat oven to 230 degrees C / 450 degrees F

Mix together the cream cheese, sour cream and butter until well blended.  Add beaten egg, salt and sugar.  Butter the insides of a muffin tin.  Roll out pastry and cut into ¾ inch rounds.  Press these gently into muffin tin.  Fill each one almost to the top with mixture (about 2 tsps each). Bake for approximately 20 minutes.

 

 

 

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