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Home Red Velvet Pound Cake With Sour Milk

Chicken Salad Tarts Recipe

Ingredients

How to make it

  • Roll out pastry so just a little thinner, and cut with scone cutter press into muffin pan and bake until lightly golden brown. Set aside to cool.
  • Season chicken with salt & pepper. Sauté in butter over medium heat until juices run clear; set aside to cool. Dice chicken finely, place in a bowl with celery, green onion, mayo and lemon juice. Season to taste.
  • Just before serving, add rocket, lemon zest, and almonds to chicken mix and spoon into pastry shells.

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The Cook

mrsmurphy Sydney, AU

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