Indulge in the festive flavors of Christmas with these delectable Chicken Tarts. Our melt-in-your-mouth pastry shells are filled to the brim with succulent chicken, aroma of cinnamon , and a touch of holiday cheer with nuts . Each bite offers a symphony of savory and sweet that will transport you to a winter wonderland. Treat your family and friends to this enchanting culinary masterpiece and create memories that will last a lifetime.
Preparation time: 30 minutes
Baking time: 20 minutes
Servings ; 4
Ingredients
- 3 tablespoons olive oil, plus extra for brushing
- 5 finely chopped onions
- 600 g skinless chicken breast, cut into 1 cm pieces
- 3 tablespoons lightly toasted pine nuts
- 1 teaspoon ground cinnamon
- 1 tablespoon of lemon juice
- 500 g pack of chilled puff pastry or homemade puff pastry
- A little plain flour, for sprinkling
Description
1. Heat the oil in a large skillet over medium heat. Add the onions and cook for 10-15 minutes, stirring occasionally, until soft and lightly caramelized.
2. Add the chicken to the pan and cook for 5 minutes. Add the pine nuts, cinnamon, lemon juice, salt and pepper and cook for 2 more minutes until most of the excess liquid has evaporated. Check the salt.
3. Heat the oven to 200C. Roll out the puff pastry thinly onto a lightly floured surface, then cut 25 8 cm discs with a plain pastry cutter. Working with one disc of dough at a time, moisten the edge with a little water. Place a heaping teaspoon of the chicken mixture in the center of the disc, then fold the sides, pinching together in three places to create a triangular shaped patch, leaving about 1.5 cm of the stuffed exhibit in the center. Repeat with the remaining discs. Place the panzerotti on a baking tray lined with non-stick baking paper and brush each one lightly with olive oil.
4. Bake for 20 minutes until the dough is crisp and slightly golden. Serve hot.
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