Recipe: Chicken Tartlets

Yeah, this one’s an overdue recipe of the damn yummy chicken tartlets I’ve had ages and ages ago. One of it being was that the white sauce recipe was a kill to make and so I needed to substitute something that’s equally creamy but less time-consuming to boil and stir.

Here goes nothing...

Ingredients:
(The filling)
3 Potatoes
One packet of Ramly mince chicken (defrosted to room temperature)
Finely chopped onions and garlic
Some canned mushrooms (all chopped)
One can of Campbell mushroom soup
Frozen mixed veggies (defrosted)
(Spices)
One dried basil leaf
Some dried rosemary

Instant frozen pastry roll (defrosted to room temperature)
Some foil pie cups for the tarts (I got mine at Tesco hypermarkets)

Serves: A lot

1. Firstly, to the potatoes! Peel all 3 of them and cut them into tiny square chucks, each no bigger than the nail of your little finger.

2. Next, fry the chucks of potatoes into hot oil until they’re half cooked (more yellow golden than golden-brown).

3. Remove all the potatoes from the pan and then start frying the chopped onions and garlic until they’re soft and fragrant.

4. Add in all the mince chicken to the pan and fry the meat. When the chicken is half-cooked, add in about a cup of the mixed veggies and keep on frying. Once the meat and mixed veggies are well mixed-in and soft, add in the half-cooked potato chucks and the chopped canned mushrooms.

5. Reduce the pan to low heat. Open up your can of mushroom soup and dump the whole can into the pan. Add water to only about a third of the soup can and pour it into the mix. The filling should be soft and gooey. You can decide how thick you want the filling by adding water or letting it cook longer to dry the water.

6. For some fragrance and taste to the filling, add the dried basil leaf and scatter some dried rosemary. Mix everything well.

6. After the filling is cooked, leave it to cool in the pan and start on making the tartlet pastries. Use the foil cups to determine how big you want to cut circles in your pastry dough roll. Make sure the dough circles are larger than the foil cups.

7. Mix some egg white with a little bit of water. Use this mix to coat the foil pie cups so that the pastry won’t get stuck to the foil cups when you want to eat.

8. Arrange the pastry dough into the cups. You may have to pinch the pastry on its side walls to make it fit into the cups.

9. Pour in the filling into the cups, as much as you think the foil cups can handle.

10. Next, pull some long strips of pastry and place them cross-sectioned on the pies. Usually about 4 strips each. This is to prevent the pie from getting too dry during baking and keep the pie in one piece when you want to take it out of the foil pie cups.

11. Okay, now set your baking oven to about 190’C. Place the pies on an oven tray and bake them until the pastries are nice golden brown. Serve while still hot, but it’s also great as a picnic food.

Original Link: Invaded by Chicken Tartlets!