| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Sainsbury13 | 20 | Servings | |
INGREDIENTS
| 250 | g | Ready-made shortcrust |
| pastry 8oz | ||
| 5 | T | 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 | T | Fresh basil, finely chopped |
| Salt and freshly ground | ||
| black pepper | ||
| Fresh herb sprigs |
INSTRUCTIONS
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. 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.
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