Biltong-and-sundried tomato tartlets

Biltong-and-sundried tomato tartlets

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  • Makes 12
  • Easy
  • 15 minutes
  • 20 minutes


  • 2 x 250 g packs Woolworths frozen puff pastry sheets, thawed
  • 100 g Woolworths biltong crisps
  • 1 free-range egg, beaten
  • 150 g tub Woolworths labneh
  • 180 g baby sundried tomatoes
  • basil, to garnish

Cooking Instructions

1. Preheat the oven to 180°C. Roll out the pastry slightly thinner with a dusting of flour.

2. Tear the biltong crisps into smaller pieces and roll the shredded biltong into the pastry.

3. Cut the pastry into 9 squares and push into a greased muffin tin. Chill for 15 minutes to cool completely. Brush with egg and bake for 15–20 minutes, or until puffed and golden.

4. Allow to cool, then fill with a dollop of labneh, top with sundried tomatoes and garnish with basil.

Photography: Sadiqah Assur-Ismail
Production: Hannah Lewry
Food assistant: Claire-Ellen Gooderson

All Woolies’ biltong is made using a traditional recipe and mildly spiced with coriander and cloves. Take your pick from sliced beef biltong, nibbles, snapsticks, powder and droëwors in store and online.

Shop at Woolworths. 

Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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