Chicken Tartlets

Chicken Tartlets

A savoury that is light and delicious


Part 1

500g chicken mince

15ml ginger and garlic paste

25ml ground almonds (optional) OR

25ml bread crumbs

25ml butter/margarine

2 green chillies, chopped finely

5ml chilli powder

15ml ground jeera powder

Part 2

5ml salt

180ml milk

3 slices white bread

½ bunch dhania leaves

5 eggs, separated

10ml baking powder

Sesame seeds for sprinkling


Apply Spray & Cook to muffin pans. Preheat oven to 180ºC.

For Part 1: To chicken breast add all ingredients of part one. Mix well. Place in pot and braise till nearly dry, but not browned. Cool mixture and set aside.

For Part 2: Blend dhania, bread, milk, salt, baking powder and egg yolks in liquidiser. Mix this with the ingredients of part 1.

Beat egg whites, taking take care that it is stiff, but not too dry. Fold lightly into the egg yolk mixture with a metal spoon, using a figure eight movement. Pour mixture into greased muffin pan. Bake at 180ºC for 20 to 30mins. Halfway through baking time, sprinkle top with sesame or poppy seeds. Continue baking till done. Do not brown. Serve with a green salad.

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