Mini fusion chicken quiches

Recipe from: 09 February 2015
recipes, chicken, bake

Ingredients 23
Servings 0
Minutes 00:20
  • 4
    chicken breasts
  • 125
    boiling water
  • 2
    bay leaves
  • 1
    chicken stock cube
  • 1
  • 15
    canola or olive oil
  • 1
    large leek with leaves, chopped
  • 1/2
    red pepper, chopped
  • 1
    clove of garlic, chopped
  • 3
    tomatoes, peeled and diced
  • 250
    mango atchar
  • 15
    fresh thyme or 5ml (1tsp) dried thyme
  • 2.5
    freshly milled black pepper, to taste
  • salt, to taste (optional)
  • 800
    puff pastry
  • flour for dusting
  • 250
    full cream milk
  • 2
  • 30
    dried pumpkin seeds



Chicken (Tshohlo)

Cook chicken breasts with water, bay leaves, chicken stock and turmeric in a saucepan on a hot stove.
Cook until done, so the breasts are white throughout. Leave to cool.
Shred the chicken using a fork and set aside.

Atchar filling

Heat the oil in a medium sized pan. Sauté the leek, red pepper and garlic for about 2 minutes.
Add tomatoes, atchar, thyme and pepper. Cook for another 2 minutes.
Add the shredded chicken to the leek and atchar mixture. Mix well and set aside.

Mini quiches

Preheat the oven to 190°C.
On a floured surface, roll out the pastry, and cut into 12cm diameter circles.
Lightly grease a muffin tray and ease the circles into the muffin cups.
Prick the bottom of each circle with a fork, line with wax paper and fill with dry beans, rice or samp.
Bake for 20 minutes. Remove the wax paper with dry beans. Adjust the oven temperature to 180°C.

Spoon Tshohlo mixture into the blind baked pastry cups.
Whisk milk and eggs and pour over the Tshohlo mixture. Sprinkle with pumpkin seeds.
Bake for 45 to 50 minutes. Leave to stand for 10 minutes before removing the mini quiches from the muffin tray.

Serves 12-18

Recipe reprinted with permission of Mzanzi Style Cuisine. To see more recipes, please click here.

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