Closed tartlets with chicken
Description
Suitable for both holidays and everyday meals. Serve closed chicken tartlets hot with sour cream. The tartlets can also be eaten cold—they will be just as delicious as pastries. You can use any filling for closed tartlets: ready-made ground meat, plain mushrooms, or mushrooms with cheese. The only limit is your imagination. Closed chicken tartlets retain heat well inside, so you can place them on the table about half an hour before the feast begins, covered with a towel. Good luck, and they can be served warm or chilled.
Instructions
- 1
Step 1
Beat the eggs with soft margarine, add salt, baking soda, sour cream, and gradually adding flour, knead the dough. It should be elastic and not stick to your hands.
- 2
Step 2
While the dough rests, sauté the onion in a skillet, add the chicken pieces, and after 10 minutes add the sliced mushrooms. Cook until done, then add the spices and sour cream.
- 3
Step 3
Roll out the dough and cut out circles with a cookie cutter.
- 4
Step 4
Place the dough in the molds.
- 5
Step 5
Fill the molds with the cooled filling.
- 6
Step 6
Cover the tartlet molds with dough circles and seal the edges. Prick the dough with a fork.
- 7
Step 7
Brush the tartlet shells with egg and bake in the oven for 25 minutes at 190°C.
- 8
Step 8
The appetizer is ready. Serve to the table.