POTATO SALAD TARTS
Cucumber potato salad filling
peeled and halved
sliced and cut into strips
For the crust:
Beat butter, icing sugar and salt until creamy. Add in egg and mix. Fold in flour and mix into a dough. Refrigerate for a while.
Take a small portion of the pastry and press into tart moulds. Prick the base with a fork to prevent the base from bulging up. Bake in preheated oven at 180°C for about 12-15 minutes.
For the filling:
Sprinkle some salt over the cucumber slices. Toss and leave aside for 5 minutes. Squeeze the water out of the cucumber and set aside.
Bring a pot of water to boil and cook potatoes until soft. Remove and mash the potato with a fork. Leave to cool.
In a mixing bowl, combine cucumber, potato, ham and mayonnaise. Season to taste.
Fill the tart cases generously with the salad. Serve at once.