Creamy Lemon Chicken Tartlets
Ingredients
1 ready rolled puff pastry, divided into 2 sheets
4 tbsp grated Parmesan cheese
1 tsp fresh oregano
Lemon slices for garnishing
Ingredients for lemon chicken filling:
3 tbsp olive oil
1 large onion, diced
2 stalks leeks, sliced thinly
2 carrots, sliced
400g chicken breast, diced
100ml MARIGOLD Evaporated Filled Milk
100ml water
50ml freshly squeezed lemon juice
1 tsp lemon rind
Salt and pepper to taste
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Preheat oven to 200°C. Line a baking tray with baking paper and grease lightly with butter.
Lay 2 sheets of pastry on baking tray. Prick all over with a fork, leaving 1cm around the edges. Keep chilled in the refrigerator.
Meanwhile, heat olive oil in pan. Add in chicken, onions, leeks and carrots and sauté for 5 minutes. Add in MARIGOLD Evaporated Filled Milk and water and then cook for another 5 minutes. Then add lemon juice, lemon rind and season with salt and pepper to taste. Leave to cool.
Divide filling mixture between 2 sheets of pastry. Sprinkle Parmesan cheese and oregano over filling.
Place it in oven and bake for about 15 minutes or until pastry is puffed and golden around the edges.
Remove and leave to cool on wire rack for 5 minutes. Garnish with lemon slices on the side before serving.
Thaw frozen puff pastry in refrigerator for best results.
