Little Chicken Tarts

Little Chicken Tarts

I love little savoury tarts, so handy for snacks, party food and suchlike, especially now that Christmas is almost here. I also love chicken, maybe thinking of that old 60s favourite Vol au Vents and just re inventing them with a modern taste and twist. Anyway, I hope you like these and will try them over the festivities! This is my last post until mid January, I have too much baking to do for other things! Plus it will be good to have a break, while my husband munches away at the Christmas Cake. But have no fear. I will be back before you can snap your fingers. A very Happy Christmas to everyone and a healthy, prosperous New Year. Laurie xx

Shortcrust pastry. Of course you can buy some, [all butter, of course], but if you have a food processor, it takes a minute and is so easy. I use this base recipe for everything. You can add some caster sugar for mincemeat tarts, or a little fresh grated parmesan, mustard, herbs, whatever.

The quantities below makes 12, with some pastry left over.

8 oz plain flour

pinch salt

5 oz cold cubed butter

1 large egg yolk

1 tablespoon cold water

In your food processor, blitz the butter in the flour for a few seconds, add the yolk and water, until it starts too bind together. [I added half a teaspoon dry mustard].  Tip onto your lightly floured surface and bring together, lightly kneading until the dough is smooth. Place in a poly bag to chill for at least 20 mins. If you leave it longer, take it out of the fridge for 5 mins before using.

Using a suitable cutter, line your shallow bun tins. Pre heat your fan oven to 190C

Make the filling: Best to do this beforehand, allowing time for it to cool.

1 oz butter

1 oz plain flour

1 teaspoon mild [or hotter if you like] curry powder

6 fl oz food chicken stock

1 fl oz milk

½ tablespoon lemon juice

½ tablespoon redcurrant jelly

8-9 oz cooked chicken, shredded or chopped

Seasoning - sea salt, fresh ground pepper, a little chopped parsley

A little grated parmesan to sprinkle over and some smoked sweet paprika too if you wish.

Melt the butter in a small saucepan, stir in the flour and curry powder to make a paste, gradually adding the stock, lemon juice and redcurrant jelly. Stirring all the while, bring the sauce slowly to the boil and cook for a couple of mins. Season to taste. Add your prepared chopped chicken. Cool for ten mins then tip into your pastry cases until they are full. I sprinkled over some grated parmesan and paprika, but breadcrumbs are good too. Bake for 20 mins.

Just delicious and so easy and quick. Use left over chicken,  or grill some breast meat or even buy a cooked chicken.