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Chicken and Sundried Tomato Tarts
Makes 36
Ingredients:
2 sheets fresh lasagne pasta
36 baby spinach leaves
250g chicken mince
2 eschallots, peeled and quartered
100g Sandhurst Semi-dried Tomatoes, drained
100g feta
Here's How:
- Preheat oven to 190°C.
- Brush both sides of pasta sheets with oil from the semi-dried tomatoes, then using a 5cm biscuit cutter, cut 36 circles from sheets. Gently position these in the holes of 3 mini muffin trays. Lay a spinach leaf on each.
- Place remaining ingredients in a food processor and work to a paste. Place a scant teaspoonful of mixture on each base and bake 12-15 minutes, until chicken is cooked and edge of bases crisp.
- Serve immediately.
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Stylish Stuffing
