Supreme Chicken Mayo Pastry Tartlet


  1. Pre heat oven at 160°C.
  2. Take a 100g piece of defrosted shortcrust pastry, cut in half and roll out to 3mm thick.
  3. Line 2 small tart cases and bake blind for 15 minutes with baking beans or rice.
  4. Remove the beans or rice and bake for a further 10 minutes until the pastry is crisp.
  5. Allow to cool, trim the pastry and fill with the supreme chick-en mix.
  6. Garnish with a few crushed chillies and a rasp of fresh par-mesan.