Mexican Chicken Tarts

Mexican Chicken Tarts

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Easy
tray
4 Tarts
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15 minutes bake time

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!

Ingredients

  • Small check mark in a circle icon Jus-Rol™ Light Shortcrust Pastry Sheet
  • Small check mark in a circle icon 150g Chicken breast fillets, cut into strips
  • Small check mark in a circle icon ½ small Onion, sliced
  • Small check mark in a circle icon ½ Red pepper, cut into strips
  • Small check mark in a circle icon ½ Yellow pepper, cut into strips
  • Small check mark in a circle icon 150-200g Salsa
  • Small check mark in a circle icon Egg, beaten to glaze
  • Small check mark in a circle icon 1 small Avocado, diced and tossed in a little lemon juice (optional)
  • Small check mark in a circle icon Bunch fresh coriander, to serve
Equipment required
  • Baking Sheet
  • Baking paper
  • Knife
  • Bowl
  • Pastry Brush
Techniques Used

Method

  1. Preheat oven to 200°C (180°C for fan assisted ovens) Gas M6.
  2. Unroll pastry sheet and cut into 4 and place on a lined baking sheet.
  3. Mix the chicken, onion and some of the pepper with a light coating of salsa and evenly spread over pastry leaving a border all round of approx. 2cm.
  4. Scatter the remaining pepper strips on top, brush borders with beaten egg and pinch up all round to form a rim. Brush outside of pastry with egg and bake for approx. 15 minutes.
  5. Combine the diced avocado with a little of the remaining salsa and a handful of chopped coriander.
  6. Serve the tarts hot topped with a little avocado salsa and scattered with coriander.

Made With

Chilled Shortcrust Pastry Sheet