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Spiced Chicken and red pepper tarts

I love cooking roasted or grilled chicken because the leftover meat can be used for so many delicious yet super easy dishes the following days! The same can be said for roasted peppers which I make regularly during the BBQ season and keep in a jar for using in many other dishes and treats. I came up with the recipe of this spiced chicken and red pepper tarts, having to use up some leftovers in my fridge. I made the tarts with the kernels of a grilled corn-on-the-cob, but you can use other veggies -  mushrooms, spinach, green beans, broad beans and peas would work too. Served with a green salad you’ll get a filling supper or lunch! If you have dairy issues, don’t add cheese on the top – those on a gluten-free diet can make it with gluten-free pastry.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 6 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 ready rolled puff pastry
  • 2 cups grilled/roast chicken meat chunks
  • ½ cup sweetcorn kernels from tin or grilled
  • ½ cup black olives or chopped mushrooms
  • 1 egg beaten
  • For the red pepper sauce:
  • 2 grilled/roasted red pepper can be from jar too, skin removed
  • 1 clove of garlic
  • 1 large handful of parsley or coriander or basil leaves
  • 1 red chilli deseeded (optional)
  • ½ tsp ground cumin
  • Salt and pepper
  • 1 tsp olive oil

Method
 

  1. Preheat the oven to 190C degrees.
  2. Make the red pepper sauce: put all ingredients into a food processor, then whiz until you get a smooth paste.
  3. Cut or shred the chicken meat into small pieces. Put these into a bowl. Add the sweetcorn and olives or mushroom.
  4. Pour over half of the red pepper sauce, season to taste and combine. Set aside.
  5. Line a large baking sheet with parchment paper.
  6. Unroll the pastry and cut it into 6 rectangular shapes. Fold back the edges of each piece to create a border.
  7. Put the tartlets onto the lined baking sheet.
  8. Brush some of the leftover red pepper sauce on the base, up to the borders. Spoon the chicken filling on top, spreading it out evenly - make sure it doesn’t go over the borders.
  9. Brush the borders with the beaten egg.
  10. Scatter some cheese on ton top of each or some of tartlets if you like.
  11. Bake for about 20 minutes until the pastry is risen and the borders are golden.
  12. Serve warm or at room temperature.