Chicken Tartlets
(Tartellette di Pollo)
Ingredients:
11 oz (300 grams) skinless and boneless chicken breasts
2 hard-boiled eggs
2 tablespoons mayonnaise
1 tablespoon double cream, whipped
Salt
Small gherkins or pickles, drained and thinly sliced, to garnish
35-50 Pate Brisee tartlet cases
Directions:
Place the chicken breasts in a saucepan, add water to cover and bring to a boil.
Lower the heat, cover and simmer for about 20 minutes until thoroughly cooked.
Drain and leave to cool, then chop coarsely and mince in a food processor.
Shell and halve the eggs.
Scoop out the yolks and mix with the chicken.
Stir in the mayonnaise and cream and season with salt to taste.
Fill the pastry cases with the chicken mixture and garnish with the gherkins. Makes 35-50 tartlets.