I loved eating these as a child in my hometown of Whanganui – and although we never had them for breakfast or brunch (I didn’t even know what brunch was until my late teens, I have served them as such in latter years. They’re also a great supper dish served with salad and are perfect for kids’ parties.
Makes 8 tartlets
- 60g melted butter – you may need more
- 8 thin or medium slices white sandwich bread, crusts removed
- 1 x 400g tin spaghetti in tomato sauce
- 50g Cheddar-style cheese, grated
- Preheat oven to 180 degrees celcius.
- Butter an 8 hole patty tin (or use muffin tins0 and place in the freezer for one minute to set the butter.
- Press the bread firmly into each cavity and brush with the remaining butter, making sure you use it all up.
- Spoon the spaghetti in and top with the cheese.
- Bake until the bread is crisp and golden; around 20 minutes.
- Leave in the tin for a few minutes before removing.
- They’re lovely eaten hot or cold.
Recipe kindly provided by Peter Gordon from his book Peter Gordon: Eating Well Everyday.
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