Name: Mini fusion chicken quiches
Prep time: 20 min
Cook time: 80 min
Total time: 100 min
Yield: serving
Cuisine: African
Ingredients: 4 chicken breast fillets; 125 ml water boiled; 2 bay leaves; 1 stock cube chicken; 1 ml turmeric; 15 ml canola oil or olive oil; 1 leek large, leaves,chopped; 1/2 red pepper chopped; 1 garlic cloves, chopped; 3 tomatoes peeled and diced; 250 ml atchar mango; 15 ml fresh thyme dried thyme; 2.5 ml freshly ground black pepper to taste; salt to taste; 800 g puff pastry; flour for dusting; 250 ml milk full cream; 2 eggs; 30 ml pumpkin seeds dried

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Ingredients (19)

CHICKEN (TSHOLO):

4	chicken breast fillets
125 ml	water — boiled
2	bay leaves
1	stock cube — chicken
1 ml	turmeric

ATCHAR FILLING:

15 ml	canola oil — or olive oil
1	leek — large, leaves,chopped
1/2	red pepper — chopped
1	garlic — cloves, chopped
3	tomatoes — peeled and diced
250 ml	atchar — mango
15 ml	fresh thyme — dried thyme
2.5 ml	freshly ground black pepper — to taste
	salt — to taste

PASTRY:

800 g	puff pastry
	flour — for dusting
250 ml	milk — full cream
2	eggs

FOR FINAL ASSEMBLY:

30 ml

pumpkin seeds — dried

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Method:

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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