Name: Chicken tartlets
Yield: 0 serving
Cuisine: Bake
Ingredients: 120.00 g flour cake; 10.00 ml Baking powder; salt pinch; freshly ground black pepper to taste; 2.00 ml fresh thyme; 2.00 eggs lightly beaten; 250.00 ml milk; 125.00 ml oil; 400.00 g chicken cooked; 100.00 g cheddar cheese grated

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Ingredients (10)

BATTER

120.00 g	flour — cake
10.00 ml	Baking powder
	salt — pinch
	freshly ground black pepper — to taste
2.00 ml	fresh thyme
2.00	eggs — lightly beaten
250.00 ml	milk
125.00 ml	oil

FILLING

400.00 g	chicken — cooked
100.00 g	cheddar cheese — grated

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Method:

Preheat the oven to 180 ºC (350 ºF). Spray a muffin tin with 12 hollows with non-stick spray. Sift the cake flour, baking powder and salt together. Season with freshly ground black pepper and thyme. Blend the eggs and milk and add the oil. Mix well. Add to the dry ingredients and stir continuously with a wire beater to remove any lumps. Fill the hollows of the muffin tin about a third of the way with batter. Spoon a little of the cooked chicken on top, sprinkle with a little Cheddar cheese and spoon some more of the batter on top. Do not fill all the way to the top. Bake for 25-30 minutes or until cooked and golden brown. Cool slightly. Loosen the tartlets with a knife and remove from the tin. May be served hot or cold.