Chicken, asparagus and creme fraiche tartlets.

    40 minutes

    Came across this quite some time ago through a friend. I changed things somewhat as she used corn and peas along with other ingredients. I prefer asparagus tips. I use muffin trays for these to make individual small pies.

    Tasmania, Australia
    1 person made this

    Serves: 4 

    • one tub (250g) creme fraiche.
    • one tin (425g) asparagus tips.
    • one chicken breast cooked and sliced.
    • one packet of shortcrust pastry.
    • an egg mixed with a tablespoon or two of milk

    Preparation:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Lightly grease the muffin trays.
    2. Cut rounds out of pastry sheets to suit tops and bottoms of muffin trays. Into each one place small quantity of chicken slices, asparagus and one tablespoon creme fraiche.
    3. Brush tops with egg wash (egg and milk mix) and bake in oven at 150 degrees until golden brown.
    4. Easy to remove and guests will love them.

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