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Pig Tartlets

Piggy Tartlets

These little pig tartlets are a fun, festive appetizer. Use shortbread tartlet shells rather than wafer ones, which turn soggy and lose their crunch. The recipe couldn't be simpler, yet the results look absolutely adorable. Keep this one in your back pocket and you'll always have a way to wow your guests. A holiday spread topped with these cute piggies is guaranteed to feel special and anything but ordinary!

sharlis

Recipe author

Composition / ingredients

Servings:

Processed cheese

200

Eggs

Mayonnaise

100

Garlic

Dry-cured sausage

Prunes

Dill

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 24 % 12 g

Fats 65 % 33 g

Carbohydrates 12 % 6 g

309 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 30 min

Step 1:

Grate the processed cheese (about 7 oz / 200 g) on the fine side of a box grater. Hard-boil the eggs, cool them under cold running water, peel, and grate on the coarse side. In a mixing bowl, combine the eggs, cheese, and minced garlic. Fold in the mayonnaise (use full-fat) and stir until well blended. Splurge on good-quality processed cheese here; a regular firm cheese or smoked deli cheese works just as well and tastes every bit as good.
Step 2:

With damp hands, roll the mixture into balls just small enough to nestle into your tartlet shells. I used small shortbread shells and got 14 balls for 14 tartlets. For an extra treat, tuck a salted nut or an olive into the center of each ball — that's what I'll do next time.
Step 3:

Settle each ball into a tartlet shell. It's easy to do — just take care not to flatten or misshape them.
Step 4:

For the decorations you'll need the sausage and the prunes (the prunes become the eyes). If you'd rather, swap the prunes for whole peppercorns and simply press them in where the eyes go — it's even quicker. Slice the sausage thin and cut out small squares for the ears — 28 of them, two per pig. For the snouts I used the cap of a ballpoint pen to punch out 14 little rounds. Cut the prunes into thin slivers.
Step 5:

Tuck the sausage squares in where the ears go, leaving a little triangle peeking up. A tiny slit in the filling helps you set them without squashing the pig's face. Press the snouts into place. For the eyes, push the prune slivers in, leaving just the tips showing. Your piggies are done — all that's left is to poke a sprig of dill into each one. And there you have them: a batch of irresistibly cute little pigs.