Yield: 20 servings
|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
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.