
Mexican Chicken Tarts
This lovely combination of chicken in salsa with peppers makes a perfect topping for a light pastry base, lower in fat so enjoy without worrying!
Quick Stats
Easy
4 tarts
15 minutes bake time
Mexican Chicken Tarts
This lovely combination of chicken in salsa with peppers makes a perfect topping for a light pastry base, lower in fat so enjoy without worrying!
Ingredients
- Jus-Rol™ Light Shortcrust Pastry Sheet
- 150g Chicken breast fillets, cut into strips
- ½ small Onion, sliced
- ½ Red pepper, cut into strips
- ½ Yellow pepper, cut into strips
- 150 – 200g Salsa
- Egg, beaten to glaze
- 1 small Avocado, diced and tossed in a little lemon juice (optional)
- Bunch fresh coriander, to serve
Equipment required
- Baking Sheet
- Baking paper
- Knife
- Bowl
- Pastry Brush
Techniques Used
-
How to Roll Shortcrust Pastry
How to Roll Shortcrust Pastry
- For best results when rolling out shortcrust pastry use a large, clean dry area of the work surface and lightly dust it with plain flour.
- Place pastry dough on surface and lightly dust it and the rolling pin with flour.
- Roll pastry firmly, always rolling away from you, give the dough 2-3 rolls.
- Then turn the dough a quarter turn.
- Dust again if necessary and continue rolling out, frequently turning the pastry so it is not always rolled in the same direction as this causes shrinkage.
- When the pastry has increased in size, pick it up to turn/ line the tin by rolling it round the rolling pin.
- Lift the pin with the pastry around it carefully and turn it to lay out and continue rolling. Again this is done to prevent the pastry from stretching as you lift it which in turn would result in shrinkage in baking. Shortcrust pastry should be rolled out to approx. 3-5 mm. depth.
Method
- Preheat oven to 200°C (180°C for fan assisted ovens) Gas M6.
- Unroll pastry sheet and cut into 4 and place on a lined baking sheet.
- Mix the chicken, onion and some of the pepper with a light coating of salsa and evenly spread over pastry leaving a border all round of approx. 2cm.
- Scatter the remaining pepper strips on top, brush borders with beaten egg and pinch up all round to form a rim. Brush outside of pastry with egg and bake for approx. 15 minutes.
- Combine the diced avocado with a little of the remaining salsa and a handful of chopped coriander.
- Serve the tarts hot topped with a little avocado salsa and scattered with coriander.