Mexican Chicken Tarts
Mexican Chicken Tarts
This lovely combination of chicken in salsa with peppers makes a perfect topping for a light pastry base, lower in fat so enjoy without worrying!
Makes 4 tarts
Ingredients:
1 pack Jus Rol TM ready rolled light shortcrust pastry
150g chicken breast fillet - cut into strips as you would for stir fry
½ small onion - sliced
½ each red and yellow pepper (or a small one of each) - cut into strips
150 - 200g ready made salsa
beaten egg to glaze
To serve - optional: 1 small avocado - diced and tossed in a little lemon juice
Fresh coriander
Method:
Follow pastry preparation instructions.
Preheat oven to 200°C (180°C for fan assisted ovens) Gas M6.
Unroll pastry sheet and cut into 4, place pastry pieces on a lined baking sheet.
Mix the chicken, onion and some of the pepper with sufficient salsa to lightly coat and divide between the pastry pieces, spreading in an even layer but leaving a border all round of approx. 2cm.
Scatter the remaining pepper strips on top, brush borders with beaten egg and pinch up all round to form a ‘wall’. Brush outside of pastry with egg and bake for approx. 15 minutes.
Meanwhile combine the diced avocado with a little of the remaining salsa and a handful of chopped coriander.
Serve the tarts hot topped with a little avocado salsa and scattered with coriander.
Tagged in Recipes