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Tuesday, 24 February 2015

Chicken and Fennel Tartlets

Chicken and Fennel Tartlets

To make 6
400g/14oz fennel
125ml/4fl oz chicken stock
400g/14oz cooked boneless chicken
1 tbsp olive oil
1 tbsp lemon juice
1 tbsp mayonnaise
½ tsp mild paprika
Pinch of cayenne
1 lemon

For the Pastry :
100g/4 oz butter, diced
200g/7 oz wholemeal flour
Pinch of ground fennel seeds
Pinch of ground aniseed
½ tsp baking powder
Salt and freshly ground pepper
2 x size 3 eggs, lightly beaten

Preparation time :
1 ½ hours

Nutritional value :
Analysis per tartlet, approx :
18g protein
22g fat
27g carbohydrate

Make a dough with the butter, flour, aniseed, fennel seeds, baking powder, a pinch of salt and pepper and the eggs. Knead lightly until smooth. Trim and wash the fennel, reserving the feathery leaves. Cut the fennel into matchstick strips. Placa the chicken stock in a pan, bring to the boil and add the fennel strips. Lower the heat, cover and simmer for 15 minutes. Drain and set aside. Grease 6 x 8cm/3 inch tartlet tins. Roll out the dough on a lightly floured work surface. Cut out 6 circles, slightly larger than the tins. Line the tins with the dough circles, prick the bases, and bake in a preheated oven at 180*C/350*F/gas mark 4 for 15 minutes. Remove the pastry cases from the tins and tranfer carefully to a wire rack to cool. Dice the chicken and mix with the fennel, oil, lemon juice, mayonnaise, paprika, and cayenne. Slice the lemon. Fill the tartlet cases with the chicken and fennel mixture, and garnish with the lemon slices and reserved fennel leaves.


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