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




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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