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.