Cottage Cheese Tartlets with Chicken Salad

by Editorial Staff

This festive chicken salad not only tastes great, it is also laid out in edible plates, which adds sophistication and charm to it.

Ingredients

  • For the dough:
  • Frozen butter – 100 g
  • Salt – 0.25 teaspoon
  • Eggs – 1 pc.
  • Cottage cheese – 100 g
  • Flour – 120 g
  • For chicken salad:
  • Chicken fillet – 250 g
  • Eggs – 2 pcs.
  • Sugar – 5 g
  • Tomatoes – 1 pc.
  • Pickled mushrooms – 75 g
  • Mayonnaise – 60 g
  • Ground black pepper
  • Greens

Prepare foods for the chicken salad. Boil eggs and fillets. Preheat the oven to 200 degrees.

Directions

  1. Cut thin pieces of butter into sifted flour and salt.
  2. Roll the butter pieces in flour with a knife.
  3. Add cottage cheese. If the butter melts while kneading, place the bowl in the refrigerator. When the oil gets cold, continue kneading. Let the resulting kolobok stand in the refrigerator for half an hour.
  4. Roll out the dough in small portions to keep the butter solid. Cut a square and another square from a layer of 7-8 mm, but without the middle – this will be the border of an edible plate.
  5. Fold the whole squares on a baking sheet (you can cover it with a silicone mat), prick with a fork and grease the edges of the beaten egg.
  6. Lay the sides on the squares, and fill the middle with peas so that they do not swell when baking. Put to bake.
  7. After 20 minutes, the curd squares are baked.
  8. Remove peas from baked goods.
  9. While the platters are cooling, make a salad. Chop the eggs finely. Put in a salad bowl.
  10. Chop the chicken fillet. Also put in a salad bowl.
  11. Cut the mushrooms lengthwise. Place in a salad bowl with eggs and fillets.
  12. Add chopped tomatoes and herbs to a salad bowl.
  13. Add Mayo.
  14. Mix.
  15. Fill the cooled plates with chicken salad. Bon Appetit!

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