Smooth little tarts which lend themselves to snacking with a glass of white wine in summer time
This is all about the classic combination of chicken and thyme let loose in a custard base so that the flavours really can shine through. I like to use spring onions too as their delicate flavour is just perfect here plus the splash of colour I like too.
Ingredients
1 quantity of Gluten Free Pastry
For the filling:
300g Chicken cut into cubes approx 1cm x 1cm. Leftover Chicken from a roast chicken is just perfect. You can use raw chicken here but the cubes absolutely must be this dimension, to ensure cooking. If you are unsure quickly pan fry the chicken cubes.
300ml milk or double cream (“smantana dulce”) The cream makes them a little more smooth
3 eggs
4 sprigs of fresh thyme. Pull the tiny leaves off.
3 spring onions the white and green part, cut up finely
1 tsp nutmeg
Salt and pepper
How To
Roll the pastry very gently in small batches as it is quite crumbly and using a cutter make small circles and place them delicately in the patty tins. finely. If your tins are old and battered like mine you may need to oil them very finely. These patty tins are not as deep as muffin tins. If you do attempt with muffin tins, make the pastry a little thicker and cut strips of baking paper and place below the pastry to help lifting out.
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To make the filling, mix the eggs and milk together with a fork and add all other ingredients. Spoon the mixture carefully into the pastry cases.
Bake at 180C for 15-18 minutes until golden brown on top.
Leave in the tins until cool and then turn out.
- 1 quantity of Gluten Free Pastry
- 300g Chicken cut into cubes approx 1cm x 1cm. Leftover Chicken from a roast chicken is just perfect. You can use raw chicken here but the cubes absolutely must be this dimension, to ensure cooking. If you are unsure quickly pan fry the chicken cubes.
- 300ml milk or double cream ("smantana dulce") The cream makes them a little more smooth
- 3 eggs
- 4 sprigs of fresh thyme. Pull the tiny leaves off.
- 3 sping onions the white and green part, cut up finely
- 1 tsp nutmeg
- Salt and pepper
- Roll the pastry very gently in small batches as it is quite crumbly and using a cutter make small circles and place them delicately in the patty tins. finely. If your tins are old and battered like mine you may need to oil them very finely. These patty tins are not as deep as muffin tins. If you do attempt with muffin tins, make the pastry a little thicker and cut strips of baking paper and place below the pastry to help lifting out.
- To make the filling, mix the eggs and milk together with a fork and add all other ingredients. Spoon the mixture carefully into the pastry cases.
- Bake at 180C for 15-18 minutes until golden brown on top.
- Leave in the tins until cool and then turn out.