Mini Chicken Tarts

7 Dec

For months, I have been contemplating on a Hors D’oeuvre menu for Dessert By Quintessa. But I didn’t want to pursue something that might compromise on the quality and taste. Imagine my delight when my good friend’s sister approached me and enquired if I could take in orders for finger foods as the bookstore she’s working at, was having their 6th anniversary celebration.

Without hesitation, I informed her that I was able to make something light such as Mini Chicken Tarts and Mini Tomato & Goat Cheese Tarts. Lo and behold, she agreed to order those as per my suggestion with the Mini Red Velvet Cupcakes. These mini chicken tarts are pretty easy to make IF you don’t wish to make the tart crust from scratch. You can always buy those ready-made ones from Cold Storage or Phoon Huat. It taste almost the same, if not better 😉

I intend to tweak this recipe along the way; think mushrooms and potatoes! So, here’s the recipe as promised.

Ingredients

Tart Crust

  • 125 gm butter cut into chunks
  • 250 gm flour
  • 1 egg
  • 1/4 teaspoon salt

Filling

  • 1 tablespoon olive oil
  • 1 big yellow onion, diced
  • 1 tomato, diced
  • 1/2 chicken breast, cut in small pieces
  • 3 tablespoons frozen corn kernels
  • 1/2 teaspoon paprika
  • Salt and ground black pepper, to taste
  • Coriander leaves, chopped, to taste
  • Dill leaves
  • A handful of shredded mozzarella cheese

Directions

Prepare the crust. Mix flour with salt. Incorporate butter to the flour, using your hands or using a pastry processor, until crumbs are formed. Add the egg and incorporate until the dough is homogeneous. Knead the dough and form a ball from it. Wrap it with plastic and refrigerate for at least 30 minutes.

Meanwhile preheat the oven to 180 degrees Celsius. In a large frying pan, heat oil over medium high heat. Add onion and tomato and cook for 5 minutes until soft. Add chicken breast and cook until the meat has lost its raw color. Stir in paprika, corn kernels and coriander leaves, cook for 1 minute. Add salt and pepper and remove from heat.

Roll out the dough into a rectangular shape and cut small circles to fit the mini tart molds. Press dough into tart molds without stretching it. Punch the bottoms with a fork.

Fill mini tarts with chicken mixture, garnish with mozzarella cheese and dill leaves. Bake for 25 – 30 minutes. Serve warm or cold.

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