Ingredients

• 3 x 200 g packages Lafleur Classic smooth cretons
• 30 mL (2 tablespoons) Dijon mustard
• 125 mL (1/2 cup) breadcrumbs
• 15 to 30 mL (1 to 2 tablespoons) fresh parsley, chopped
• Freshly ground pepper to taste
• 500 mL (2 cups) puff pastry or pie pastry
• Flour

Glaze

• 1 egg, beaten with a little water or milk

Preparation

1. 1.

   Preheat oven to 375°F (190°C).

2. 2.

   Mix cretons with mustard, breadcrumbs and parsley. Add salt and pepper to taste.

3. 3.

   Divide pastry into 4 portions. On a surface dusted with flour, roll out pastry ¼ inch (1/2 cm) thick.

4. 4.

   Place 4 pastry rounds on a baking sheet covered with parchment paper and brush with beaten egg mixture.

5. 5.

   Place one-quarter of creton mixture on each pastry. Fold in two like a turnover and press edges firmly.

6. 6.

   With a small knife, cut a hole on top of each tart and brush tops with more glaze.

7. 7.

   Cook in the oven for 7 to 10 minutes or until pastry is nicely browned.