Thursday, March 28, 2013

Chicken Potato Tart



It was holi yesterday in India, an occasion when people of all walks of life revel in the madness of playing colors. Holi is just like any other festival celebrated in India with a great fanfare. People bond with each other over the festivity of food, colors and subsequent fun filled games.



 
I am not very fond of colors, having played holi very occasionally once or twice in childhood. After that growing up, I stopped playing holi for the difficulty involved later on in removing the colors from face. That was the most toughest part, besides tending to my daily activity with residues of colors still making its presence known in bits and patches all over my body was not something I relished really. So while staying in India, I made sure not to step out of home on the day of holi. For lovers of colors, I might appear a party-pooper but can't help it. I simply don't like the itchy feeling that smearing of colors leaves. Nevertheless keeping my personal feeling about colors aside, let me wish you my dear friends and readers a very big bright happy holi. Hope you all have enjoyed it a lot.



 
Though I wanted really to post some recipes appropriate for holi but couldn't manage time to prepare anything fancy over last few days. May be I would post some later in the year under sweet section. Meanwhile, enjoy the chicken potato tart I cooked last week. These mini tarts are ideal for a party at home in place of pizzas.

 
 
Ingredients:                                                     Cooking time: 30 minutes
ü  1 boneless chicken breast (boiled and shredded)
ü  1 large potato (boiled and mashed)
ü  10 bread slices
ü  Tomato sauce, need wise
ü  1/4 cup whipping cream or milk
ü  Grated mozzarella or jack Colby cheese, craving wise
ü  1/2 cup of chopped parsley leaves
ü  Black pepper, taste wise
ü  1 tsp white pepper
ü  Salt to taste
ü  1 tsp paprika
ü  Dried oregano for sprinkling on top of the tarts (optional)
Method:
1) In a mixing bowl, toss together mashed potato, shredded chicken, parsley leaves, black pepper, white pepper, salt and paprika. Add whipping cream or milk and mix well.
2) Press a round steel container into the bread slices and cut into perfect round shape as shown in the pic below:


 
3) Now spread tomato sauce on one side of the breads, put the potato-chicken filling topped with generous amount of grated cheese. Sprinkle oregano on top.
4) Heat an oven to 375 F/ 190 C. Arrange the tarts on to a baking tray and bake for about 15-20 minutes till the bottom crust of the tarts appear golden brown in color with cheese melting on the top.
5) Serve hot.
 

 

 

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