Recipe home
Smoked chicken and tarragon puff tarts
Ingredients
1 x 200g packet of puff pastry
1 lightly beaten egg, to brush
For the filling
200g (7oz) smoked chicken breasts, roughly cut into 1cm (½in) pieces
1 ripe mango, peeled and cut into 1cm (½in) pieces
6tbsp mayonnaise
4tbsp crème fraîche or double cream
1tsp English mustard
1tsp mango chutney
1tbsp very finely chopped fresh tarragon, to garnish
1 finely chopped red chilli, to garnish (optional)
Quick and tasty finger food
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Method
1 Preheat the oven to 200˚C/180˚C fan/Gas 6. Roll out the puff pastry to form a 15cm (6in) square. Divide this into 4 equal squares and place on a floured baking tray. Run a sharp knife around each piece, about 1cm (½in) from the edge, but be careful not to cut right through. Brush the beaten egg over the outside rim of the pastry.
2 Place the baking tray on the middle shelf of the oven for 10-12 minutes or until the pastry has started to rise. Remove from the oven and, using the back of a spoon, push the centres of each pastry case flat so that a ‘box' has been formed. Return to the oven and cook for 6-8 minutes or until golden, puffed up and crisp. Remove and set aside.
3 Meanwhile, make the filling for the tarts. Mix ingredients together, season and spoon into the puff pastry cases. Garnish with the tarragon and chilli if desired.
Wine suggestion
Save: Altos del Condo Chardonnay 2008, Argentina, £6.99
Splurge: Corralillo Chardonnay 2006, Chile, £9.99
Comments
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