Jersey Royal Potato and Samphire Tartlets

Preheat oven to 200°C (180°C fan/Gas Mark 6).

Roll out the shortcrust pastry on a lightly floured surface and cut out circles slightly larger than the tartlet tins.

Line each tartlet tin with the pastry, gently pressing it into the edges. Prick the base of each pastry case with a fork.

Bake the pastry cases 'blind' for 10 minutes. Remove from the oven and brush the inside of each case with beaten egg. Return to the oven for a further 5 minutes, or until golden brown. Set aside to cool slightly.

While the pastry cases are baking, cook the Jersey Royal potatoes in boiling salted water for 8-10 minutes, or until tender. Drain well.

If the samphire is very salty, blanch it in boiling water for 1 minute, then drain well. If it's not too salty, you can use it directly.

In a bowl, combine the cooked potatoes, samphire, cream cheese, double cream (if using), lemon juice, and chopped chives. Season to taste with salt and pepper.

Spoon the potato and samphire mixture into the baked pastry cases.

Bake the filled tartlets for 10-15 minutes, or until the filling is heated through and lightly golden.

Serve warm or at room temperature.