| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Sainsbury13, Sainsbury’s |
20 |
servings |
INGREDIENTS
| 250 |
g |
Ready-made shortcrust pastry; (8oz) |
| 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 |
|
|
Fresh herb sprigs |
INSTRUCTIONS
FOR THE PASTRY CASES
FOR THE FILLING
TO GARNISH
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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