By Devi Poojari
March 3, 2024
Although most tea time treats are simple and sweet, these delicious savoury tarts feel like a special treat for lazy weekend lounging. Recreate this versatile recipe by adding any kind of veggies to the filling, or even replace the chicken with a vegetarian protein.
100 grams grilled chicken, shredded 1 sheet puff pastry 2 garlic cloves, minced 1 small onion, chopped ½ carrot, chopped 3 tablespoons frozen peas 1 tablespoon flour 3 tablespoons butter 1 tablespoon sour cream 1 teaspoon red chilli flakes Salt and pepper, to taste
Heat the butter in a pan and sauté the onions and garlic until aromatic and soft.
Add the carrots and peas to the pan, followed by red chilli flakes and continue to cook for 3-4 minutes.
Add the flour and mix thoroughly, before adding some water to make a gravy-like consistency.
Simmer the mixture for 2-3 minutes and turn off the heat once it thickens.
Add the sour cream and stir it in, before seasoning with salt and pepper.
Add the shredded chicken to the warm mixture and allow it to cool slightly while you use the lid of a jar to cut small circles of puff pastry.
Grease a muffin tray with butter or oil and place each circle of pastry to fit into the mould.
Spoon the mixture into each ‘cup’ and bake in a preheated oven at 180°C for 10 minutes. Serve warm.