Chicken Tartlets

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I recently had some people over for an afternoon tea. While I didn't have trouble coming up with sweet options I found it difficult to coming up with some savory ideas. I came across this recipe and decided they would be a good alternative. I made my own tartlet cases. I made them with short crust pastry and used a mini muffin tin to create the desired size. I suggest that you make these ahead of time them pipe in the chicken just before serving. It will avoid the moisture from the chicken mixture being absorbed by the pastry.

So we start with cooking the chicken. In a saucepan place the chicken and cover with water. Place over a medium heat and bring to the boil. Reduce heat, cover and simmer gently for 20 minute or until cooked through.

Drain and leave to cool. Chop up the chicken and mince with a mincer or food processor. Shell the eggs and scoop out the yolks and add to the minced chicken. Stir in the mayonnaise and cream. Season with salt to taste.

Put the chicken mince mixture into a piping bag with a large tip and pipe into your prepared tartlet shells. Place a slice of the gherkin on top of each tartlet.

Place on a plate to serve. This recipe will make enough filling for 35-50 tartlets depending on the size of the shells and your generosity with the filling.


With some forward planning these were really easy and quick to make. They are perfect to make for a dinner party when you are trying to multitask and don't have time to stand over a pot. The addition of the gherkin on top not only looks great it also rounds out the flavour.

Until next time, Happy cooking, Kate.

 ***Ingredients

  • 300 grams skinless boneless chicken breasts
  • 2 eggs, hard boiled
  • 2 tablespoons Mayonnaise
  • 1 tablespoon double cream, whipped
  • 35-50 tartlet shells
  • Salt
  • Small gherkins, drained and sliced

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