Chiken
and fennel tartles
400g/14 oz chiken stock
125ml/4fl oz chicken stock
400g/14oz cooked boneless chicken
1 tbsp olive oil
1 tbsp lemon juice
1tbsp mayonnaise
½ tsp mild papreka
Pinch of cayenne
1 lemon
For the pastry:
100g/4oz butter,diced
200g/7oz wholemeal flour
Pinch of ground aniseed
Pinch of ground fennel seed
½ tps baking powder
Salt and freshly ground papper
2 x size 3 aggs, lightly beaten
Preparatian time:
1½ hours
Nutrition valie:
Analysis per tartle,approx:
·
1600kj/380kcal
·
18g protein
·
22g fat
·
27g carbohydrete
Make a dough white the butter,flour,aniseed,feenel
seeds,baking powder,apinch of salt and pepper and the aggs,knead lightly until
smooth. Trime and wash the fennel,reserving the feathery leaves. Cute the
fennel into matchstick strip.
·
Place the chicken stoke 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 6x8 cm/3 ince tartle tins
·
Roll out the dough on a lightly floured work
surface.Cute out 6 circles,slightly large than the tine, line the tins whith
the dough circlies, prick the bases,and
bake in apreheated oven at 180
/350
/gas mark 4 for 15
minutes
/350/gas mark 4 for 15
minutes
·
Remove the pastry cases from the tins and
transfer casevully to a wire rack to cool
·
Dice the chicken and mix white the
fennel,oil,lemon juice,mayonnaise,paprika and cayenne
·
Slice the lemon
·
Fill the tartlet cases white with the chicken and fennel mixture,and
genish white the lemon slices and reserved fennel leaves
·
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