Chicken tartlets - 4 cooking recipes

One simple but useful trick for quickly preparing this dish: use store-bought tartlets and prepare the filling yourself. What are the advantages of this approach? First of all, the appetizer will look very neat. Because store-bought tartlets are all even, smooth, as if sculpted from one figure. True, concerns about the composition of the products may stop you. In this case, work a little and cook them yourself.

Best tartlet dough: unleavened. Because it does not distract from the main thing. The dough should not be rich, sweet, or salty. Ideally, it should be what it is - a “plate” for the chicken filling. Therefore, the fewer ingredients in its composition, the better. We don't need extra calories either, right?

Also, the dough should roll out well and keep its shape. If you have special molds, even better - nothing will stick in them. Bake the tartlets in advance and, when they cool, keep them in a bag so they don’t get damp. And it is advisable to prepare more than you need - you won’t regret it.

We've decided on the basis. Now let's turn our attention to the chicken. Its meat can be boiled, fried, smoked - your choice. This product goes perfectly with almost all vegetables, cereals, eggs, sauces, and mushrooms. It can be mixed in different proportions with boiled rice, canned corn, mayonnaise, tomatoes, mustard, crackers, potatoes, pickled onions. Here the selection of ingredients depends on the selected recipes or the breadth of your own imagination.

Tartlets can be filled with cold chicken salad. Or bake them under a cheese cap with the addition of mushrooms. You can make your own portioned julienne. If you choose the second method, you can bake it simultaneously with the dough. It's even more convenient. And for such a case, silicone molds for muffins and cupcakes are suitable.