Mini chicken & vegetable tarts recipe

  • Serves 4
  • 20mins to prepare, 40mins to cook and 3mins to cool
  • 710 calories / serving
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112832 mini chicken and vegetable tarts HERO

Pre-heat the oven to 180° C.

Heat the butter until melted in a large saucepan over a medium heat. Whisk in the flour until smooth and cook for 2 minutes, whisking occasionally. Whisk in the milk in a slow, steady stream until you have a thickened sauce.

Add the chicken and all the vegetables to the sauce with some seasoning and simmer for 6-8 minutes until the chicken is cooked through, with no pink showing. Spoon into individual pudding bowls (roughly 4 inches in diameter).

Roll the pastry out on a lightly floured surface to 2cm in thickness. Cut the pastry into 4 inch discs and lay over the tops of the pudding bowls. Crimp the edges using the tines of a fork and make a few cross incisions in the tops to let the steam escape while baking.

Brush with the beaten egg and bake on baking sheets for 20-25 minutes until golden brown. Remove and allow to sit for a few minutes before serving.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 200g ready-made shortcrust pastry
  • 1 egg, beaten
  • a little plain flour, for dusting
  • 4 skinless chicken breasts, cubed
  • 25g plain flour
  • 25g butter
  • 600ml milk
  • 1 large carrot, peeled and sliced
  • 1 red pepper, de-seeded and diced
  • 200g frozen peas
  • 1 onion, finely diced
  • 1 large potato, peeled and diced
  • 100g button mushrooms, halved
  • salt
  • pepper
  • Energy 2965kj 710kcal 35%
  • Fat 31g 44%
  • Saturates 14g 70%
  • Sugars 16g 25%
  • Salt 1.2g 20%

of the reference intake
Carbohydrate 57.9g Protein 53.6g Fibre 8.6g


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