Lemon chicken tartlets

Yield: 20 servings

Measure Ingredient
250 grams Ready-made shortcrust pastry; (8oz)
5 tablespoons Lemon; garlic and herb dip
125 grams Cooked; cold, skinless,
\N \N ; boneless chicken
\N \N ; breast finely
\N \N ; chopped (4oz)
75 grams Canned sweetcorn kernels; drained (3oz)
2 \N Spring onions; finely chopped
1 tablespoon Fresh basil; finely chopped
\N \N Salt and freshly ground black pepper
\N \N Fresh herb sprigs

FOR THE PASTRY CASES

FOR THE FILLING

TO GARNISH

Preheat oven to 190 C, 375 F, Gas mark 5.

Roll the pastry out on a lightly floured surface to a thickness of 1cm ( ½ inch). Cut into rounds using a 7cm (3 inch) plain cutter. Use to line a patty tin, pricking the bases all over with a fork.

Bake for 15-20 minutes, or until lightly browned. Transfer to a wire rack to cool completely.

Place the lemon, garlic and herb dip in a bowl, along with the chicken, sweetcorn, spring onions and basil. Mix to combine.

Spoon teaspoonsful of the mixture into the cold pastry cases, arrange on a serving plate and garnish with sprigs of fresh herbs. Serve immediately.

Converted by MC_Buster.

NOTES : These tasty tartlets are ideal for cold buffets or parties or simply served as appetising hors d'oeuvres.

Converted by MM_Buster v2.0l.

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