These small, delicious mini chicken tarts are easy to make and perfect as appetizer. These small, delicious mini chicken tarts are easy to make and perfect as appetizer.
2 small pack puff pastry
1 jar Goody Alfredo pasta sauce
1 medium sized red pepper, thinly sliced
1 ½ cups mozzarella cheese, grated
1 cup gruyere cheese, grated
Salt-black pepper-1 tsp marjoram
½ tsp dried basil-1 tsp garlic powder
For the Chicken Seasoning:
3 medium sized chicken breasts
Salt- black pepper-1/2 tsp paprika
1 tsp garlic powder
Olive Oil for Cooking
For brushing the pastry:
1 beaten egg mixed with 2 tbsp milk
Dried basil and paprika
1- To season the chicken: Slice the chicken breasts. Place the chicken slices in a bowl and season with salt, black pepper, paprika and garlic powder. Toss well.
2- Heat oil in a pan on high heat. Add the chicken and cook on both sides until done.
3- To Prepare the Stuffing: In a bowl, combine the white sauce, chicken, red pepper and spices. Mix well. Tip: You can make 3 medium tarts, or 5 small ones depending on the size of the puff pastry.
4- Line a medium sized bowl with aluminum foil or plastic food wrap to prevent the pastry from sticking. Line the bowl with puff pastry making sure to press it down to stick to the aluminum foil or plastic l. Place one layer of mozzarella, followed by a layer of stuffing, and finish off with a layer of gruyere. Gather the sides of the pastry and seal well to prevent stuffing from coming out during baking. Do not overstuff.
5- Repeat until all the pastry and stuffing is used.Turn oven the pastry on a greased baking pan, making sure the sealed part is at the bottom. Brush pastry with the egg and milk mixture. Decorate with a sprinkle of paprika and dried basil. Bake in a hot oven until pastry is done. Serve warm.