-
1
Heat the oil in a pan and cook the onion and aubergine for around 5 minutes until starting to soften and turn golden.
-
2
Add the mince and cook until the meat has turned brown.
-
3
Add the paprika, tomato puree and stock and bring to the boil.
-
4
Cover with a lid and simmer for 30-40 minutes until the mince has softened and the liquid has been absorbed, taking care for it not to dry out.
-
5
If all of the liquid hasn't been absorbed remove the lid and continue to cook for 5-10 minutes more.
-
6
Put the flour into a food processor and add the butter and salt.
-
7
Whiz until the mixture resembles breadcrumbs.
-
8
Drizzle over the water and pulse until the mixture starts to come together.
-
9
Tip into a bowl and bring together with your hands, then wrap in Clingfilm and chill for 10 minutes.
-
10
Take the dough out of the fridge and divide into four.
-
11
Roll each piece out on a lightly floured board and use to line four 8-9cm round tartlet tins.
-
12
Chill again for 10 minutes.
-
13
Preheat the oven to 200C (180C fan oven) gas mark 6.
-
14
Line the tins with parchment paper and fill with beans then bake for 10 minutes.
-
15
Remove the parchment and beans then divide the mince mixture among the tart tins.
-
16
Top with the potatoes then scatter over the cheese.
-
17
Return the tarts to the oven and bake for 25-30 minutes until the cheese has melted and the potatoes are cooked through.
-
18
Serve immediately or cool until just warm.
