Who said a dog is a man’s best friend. We have a pet Persian cat Fluffy. Actually she is my daughter’s pet. We brought her home when she was just a month old and both of them have literally grown up together. They are the best of friends and can’t stand a word against each other 🙂 Fluffy is the first to greet my daughter when she is back from school, strokes her palm whenever she is sad and comes running to her whenever my daughter calls out her name (she never responds to anyone else in the family). Fluffy is seven now and supervises my daughter whenever she is trying her hand in the kitchen. One thing which particularly amused me recently was when during my daughter’s school exams, whenever my daughter took a break from studying, Fluffy would mew and mew and lead her back to the study table. Why I am mentioning our cat here is because while I am writing my Chicken tart recipe, my daughter is trying to feed her seven year old fully grown cat with a baby feeding bottle she procured from somewhere and what amused me even more is that Fluffy is really enjoying this extra attention 🙂
Chicken Mini tarts are an all time favorite at my home. They are very easy to make and can be an awesome tea time snack. I am planning to take these to the Fiesta Friday hosted by Angie @ The Novice Gardener, Jhuls@The Not So CreativeCook, Selma@Selma’s Table, and Alex@Dinner Daydreams.
For the tartlets:
- 250 g Flour
- 125 g Butter
- 1 Egg
- 1/2 tsp. Salt
- 1/2 tsp. Dried Oregano
- 1 Egg yolk
Cut butter into cubes. Make sure it is chilled. Add flour and mix well with your fingers or in a food processor. Add the egg and knead into a smooth dough. Wrap in a cling film and refrigerate for at least half an hour. Divide it into 12 portions and roll each one of them (except 2) into circles so as to fit into the mini tart molds. Silicone molds are my favorite. Prick the base with a fork and brush with egg yolk. Bake at 180 º C for 10-15 minutes.
For the filling:
- 1 cup boiled and shredded chicken
- 1/4 cup sweet corn kernels boiled
- 1/4 cup capsicum/bell pepper chopped
- 1 onion diced fine
- 1 tomato chopped
- 1 tsp. mixed dry herbs
- 1 tbsp. oil
Put oil in a wok and saute the onions till translucent. Add capsicum, chicken, corn and the tomato. Season with salt, pepper and herbs. You can add cheese at this point if you are unmindful of the extra calories. Take off heat immediately and spoon into the tarts.
Roll out the two portions of dough you have kept aside into rectangular shapes and cut out thin strips from them. Cover the filled tarts with these strips in a crisscross or checkered fashion. Brush with egg yolk and bake for 10 minutes or till the top crust is baked.
Serve hot and Enjoy…..