Danish
Tarteletter with Chicken and Asparagus
Danish pastry shells with creamy chicken and asparagus filling
Time45 min
Servings4
Calories569 kcal
LevelMedium
Ingredients
- chicken fillet500 g
- cream200 ml
- butter40 g
- wheat flour400 g
- ready-made tartlet shells8 pcs
- asparagus200 g
- salt1 to taste
- black pepper1 to taste
- egg1 pcs
Instructions
1
Roll out shortcrust pastry and fit it into tartlet molds.
2
Prick the bases with a fork and blind-bake for 10-12 minutes.
3
Boil or fry the chicken and cut it into small pieces.
4
Blanch the asparagus for 2-3 minutes and cut it up.
5
Mix eggs, cream, cheese, chicken, and asparagus; season with salt and pepper.
6
Fill the tartlets and bake until the filling sets and the top is golden.