Hmmm – I overcooked some of these… I made them for Ben and Polly’s wedding which was one of the loveliest weddings I’ve ever been too. Ooooooooo there was a lot of love there!
I had some of the mixture and pastry left over so I made a few for me and Jane to eat on our trip out of London. We had a weekend at the amazing Denman College entertaining the good ladies of the Women’s Institute. As half of The Shellac Sisters we have done a LOT of gigs over the last five years or so. But I don’t think we have ever had a group of women doing the conga through the open doors of a venue and back in again like we did last night. Pure joy!
Today marks the end of the Vincentennial Cookblog which is a weird feeling. I’m not sure exactly how I feel about it, I know it is a turning point but what happens next is anyone’s guess….
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.