BUTTER CHICKEN TARTS
These butter chicken tarts provide a new twist on an old favorite.
Provided by Shadowood
Categories Appetizers and Snacks Pastries
Time 30m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease 6 cups of a muffin tin.
- Stir sugar, salt, cumin, and garlic powder into the melted butter in a bowl. Add flour slowly, mixing until moist but not sticky; you should be able to manipulate it with your hands.
- Separate tart dough into 6 sections; roll each into a ball and flatten into a round in your hand. Press into the prepared muffin cups.
- Bake in the preheated oven until lightly browned, about 10 minutes.
- While crusts are baking, heat oil over medium-high heat in a skillet. Saute onion and white sections of green onions in the hot oil until just starting to brown, 5 to 7 minutes. Add chicken, soy-based liquid seasoning, salt, and pepper; saute for 1 to 2 minutes. Add butter chicken sauce and cook until warmed through, 1 to 2 minutes.
- Spoon butter chicken mixture into the baked tart shells.
- Bake in the preheated oven until lightly browned, about 5 minutes. Remove tarts from tin using a butter knife and tongs. Sprinkle green sections of green onions on top.
Nutrition Facts : Calories 343.9 calories, Carbohydrate 22.1 g, Cholesterol 73.2 mg, Fat 22.7 g, Fiber 1.4 g, Protein 12.8 g, SaturatedFat 12.1 g, Sodium 318.6 mg, Sugar 2.8 g
CHICKEN TART
Make and share this Chicken Tart recipe from Food.com.
Provided by Doreen Randal
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Sift the flour and a pinch of salt into a bowl.
- Rub in the butter and lard and mix to a stiff dough with cold water.
- Roll out the pastry on a floured board and use to line a 8 - 9 inch flan tin.
- Prick the base, line with foil and fill with dried beans.
- Bake at 400 F for 15 minutes.
- Remove the beans and foil, and return the pastry to the oven for another 5 - 15 minutes or until crisp and golden brown.
- Cut the chicken into small pieces.
- Put the cream into a small saucepan and heat gently.
- Add chicken, lemon juice and tarragon, and season well with salt and pepper.
- Heat gently until the chicken is hot, then turn the filling into the pastry case. Serve with salads.
Nutrition Facts : Calories 342, Fat 23.6, SaturatedFat 11.1, Cholesterol 65.1, Sodium 70.7, Carbohydrate 22.2, Fiber 0.8, Sugar 0.1, Protein 9.8
CHICKEN SALAD TEA TARTS
You use your own pie crust or a boughten one. You cut circles and press them into a tiny cupcake tin and then fill them. They are so pretty and tasty.
Provided by Mimi in Maine
Categories Lunch/Snacks
Time 45m
Yield 24 tarts
Number Of Ingredients 7
Steps:
- Cut rounds out of your pie crust to fit into the tiny cupcake tins; press them in and prick them with a fork.
- Bake 400 degrees till golden; cool.
- Mix the rest of ingredients to your liking and fill the tart shells with the chicken salad.
- Sprinkle chopped pecans over the top.
- Refrigerate till ready to use.
Nutrition Facts : Calories 48.3, Fat 3.2, SaturatedFat 0.6, Cholesterol 10.7, Sodium 61.5, Carbohydrate 1.8, Sugar 0.5, Protein 3
CHICKEN & BACON TART
If you're one of those folks who think bacon is a food group, you'll love this weeknight-friendly twist with a sweet and spicy kick from jalapeno jelly. Crisp puff pastry and store-bought chicken strips make prep work goof-proof! -Simple & Delicious Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 425°. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon. Saute onions and apples in drippings until tender. Stir in the chicken, jelly, thyme and salt., On a lightly floured surface, unfold puff pastry. Roll into a 10-in. x 9-in. rectangle. Transfer to a 15x10x1-in. parchment-lined baking sheet. Prick with a fork., Spread chicken mixture over pastry to within 1 in. of edges. Sprinkle with cheese and pepper. Press edges with a fork, forming a decorative border., Bake for 10 minutes. Sprinkle with bacon; bake 5-10 minutes longer or until golden brown. Sprinkle with parsley.
Nutrition Facts : Calories 693 calories, Fat 37g fat (13g saturated fat), Cholesterol 76mg cholesterol, Sodium 1023mg sodium, Carbohydrate 65g carbohydrate (21g sugars, Fiber 7g fiber), Protein 28g protein.
ENCHILADA CHICKEN TART
Make and share this Enchilada Chicken Tart recipe from Food.com.
Provided by Mama2boys
Categories Savory Pies
Time 55m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 400°F; spray 15x10x1-inch pan with cooking spray. In 10-inch skillet, heat oil over medium heat. Add onion; cook 2-3 minutes or until tender. Add corn; cook until thawed and crisp-tender.
- Stir in chicken and chilies. Remove from heat and stir in sour cream and 1/2 cheese. Cool 5 minutes.
- Unroll dough into pan. Gently press into 10 inch square. Spread about 2 tbsp of the enchilada sauce over dough. Spoon chicken mixture over sauce to within 2 inches of each edge.
- Drizzle 1/4 cup enchilada sauce over chicken mixture. Sprinkle with remaining 1 cup cheese. Fold edge of dough up over filling, rounding corners and pleating dough as necessary.
- Bake 20-25 minutes or until crust is deep golden brown and filling is bubbly. Let stand 10 minutes before serving.
- Heat remaining enchilada sauce.
- Cut tart into wedges and serve with tomatoes, lettuce, and warm enchilada sauce.
Nutrition Facts : Calories 227.5, Fat 13.5, SaturatedFat 6.6, Cholesterol 52.6, Sodium 462.5, Carbohydrate 11.2, Fiber 1.8, Sugar 4.8, Protein 16.1
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CHICKEN TART WITH LEEKS AND GRUYèRE RECIPE | DELICIOUS.
From deliciousmagazine.co.uk
5/5 (3)Total Time 55 minsCategory Chicken Pie RecipesCalories 1083 per serving
- Preheat the oven to 200°C/fan180°C/gas 6. Roll out a 500g pack shortcrust pastry on a lightly floured surface and press into a 23cm round, loose-bottomed, fluted tart tin, allowing the pastry to drape slightly over the edges, then trim any excess. Prick the base all over with a fork and chill in the fridge for 10 minutes.
- Line the pastry with kitchen foil and baking beans or rice and bake for 10 minutes. Remove the beans and foil and return to the oven for a further 5 minutes, until the pastry is a pale biscuit colour.
- Turn the oven temperature down to 180°C/fan160°C/gas 4. Heat a frying pan with 1 tbsp olive oil and a knob of butter and gently fry 2 large leeks, sliced, and 3 fresh thyme sprigs, leaves picked, for 5 minutes, until tender. Spread the base of the tart with 2 tbsp wholegrain mustard, then top with the herby leek mixture.
- Shred 110g cooked chicken (use the chicken left over from a roast, for extra value for money) and put in the tart case. Mix together 3 large free-range eggs with 284ml pot double cream and 50g Gruyère, grated. Season well with salt and pepper and pour into the tart case. Bake for 25-30 minutes, until set and golden. Carefully remove from the tin. Serve with a green salad.
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