Chicken Tartlets with Pesto Sauce

by Editorial Staff

The recipe for puff pastry tartlets with meat filling will come in handy when you think about what snacks to cook for the festive table. Chicken pesto tartlets are a great option.

Ingredients

  • Yeast-free puff pastry – 500 g
  • Chicken fillet – 350 g
  • Pesto sauce – 1 teaspoon
  • Yogurt – 1 tbsp
  • Egg yolk – 1 pc.
  • Curry powder – 1/3 teaspoon
  • Salt to taste
  • Ground black pepper – to taste
  • Vegetable oil – for frying
  • Parsley – for serving

Of course, you can buy ready-made tartlets in the store, but I prefer to make them myself. Puff yeast-free dough is perfect for this, and I suggest using it for this recipe. You can bake puff tartlets in advance, and make the filling for them on the day of serving.
For the filling, take chicken fillet, pesto sauce, and for a creamier taste – a little yogurt.

You can buy pesto sauce, but I make the pesto myself as I love adding it to pasta. I do it in small portions so I can eat it right away, so for this recipe, I made a basil pesto sauce with pine nuts and parmesan, also especially, before making the tartlets.

Directions

  1. So, let’s prepare all the products for the chicken fillet tartlets and pesto sauce.
  2. First, cut the chicken fillet into small pieces. (I took breast and thigh fillets.)
  3. Salt and pepper the chicken meat, add the curry, and stir. Let’s set aside the meat for now and start making the tartlets.
  4. Defrost the puff pastry, roll it out slightly, but do not make it too thin. Using the neck of a glass or a small glass, cut out circles from the dough.
  5. In the center of each mug, we push a recess with the bottom of the glass and pierce it with a fork in several places.
  6. We layout the blanks for tartlets on a baking sheet with parchment. Lubricate the edges of the tartlets with yolk and send them to bake in an oven preheated to 180 degrees.
  7. Tartlets are baked for 12-15 minutes, until light golden brown. We take them out and press the middle a little with the bottom of the glass if it rises during baking. We will get grooves for the filling.
  8. While the tartlets are cooling, fry the chicken pieces in vegetable oil.
  9. In a container, mix the finished chicken meat with pesto sauce and yogurt.
    We start the tartlets with chicken and pesto just before serving.
  10. We layout snack tartlets with chicken on a plate or platter, decorate with herbs and serve.

Enjoy your meal!

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