| 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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