Chicken tartlets

Recipe from: 9/3/1992 12:00:00 AM
Ingredients 12
Servings 0
Time

Ingredients

  • BATTER
  • 120
    g
    cake flour
  • 10
    ml
    baking powder
  • pinch salt
  • freshly ground black pepper to taste
  • 2
    ml
    thyme
  • 2
    eggs, lightly beaten
  • 250
    ml
    milk
  • 125
    ml
    oil
  • FILLING
  • 400
    g
    leftover cooked chicken
  • 100
    g
    Cheddar cheese, grated
 

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.
 

Read more on: poultry  |  bake
 

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