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