The best delicious Lemon Chicken Tartlets recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Lemon Chicken Tartlets recipe today!
Hello my friends, this Lemon Chicken Tartlets recipe will not disappoint, I promise! Made with simple ingredients, our Lemon Chicken Tartlets is amazingly delicious, and addictive, everyone will be asking for more Lemon Chicken Tartlets.
What Makes This Lemon Chicken Tartlets Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Lemon Chicken Tartlets.
Ready to make this Lemon Chicken Tartlets Recipe? Let’s do it!
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FOR THE PASTRY CASES
250 g Ready-made shortcrust
-pastry; (8oz)
FOR THE FILLING
5 tb Lemon; garlic and herb dip
125 g Cooked; cold, skinless,
; boneless chicken
; breast finely
; chopped (4oz)
75 g Canned sweetcorn kernels;
-drained (3oz)
2 Spring onions; finely
-chopped
1 tb Fresh basil; finely chopped
Salt and freshly ground
-black pepper
TO GARNISH
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 (
1/2 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.
Yields
20 servings
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