Directions
Mix all ingredients together and rest the dough in fridge to set for half an hour
Take spoon-full dough in each tartlet and spread with fingers evenly.
Make impressions with fork, so that the dough doesn't rise from middle
Bake till golden brown in color for around 15 minutes at 180°C
Cool on wire rack at room temperature
Mash potatoes with National Crushed Pickle and coriander leaves, add some butter to make a thick paste-like consistency.
Pipe it in the tartlets with the help of piping bag.
Serve hot.
