Spicy Chicken Tart



  • Short crust pastry 225g
  • Oil 2 tbsp
  • Onion 1 (thinly sliced)
  • Garlic paste ½ tsp
  • Chicken 250g (chopped)
  • Red chili crushed 1 tsp
  • Salt to taste
  • Black pepper powder 1 tsp
  • Eggs 3
  • Double cream 250ml

Cooking Directions

  1. Roll out pastry to line a 20cm/8in loose-bottomed flan tin. Put pastry in greaseproof lined paper pan and place beans in pastry and bake at 180°C for 10 minutes. Remove beans and paper and return to oven for another 5 minutes. Remove from oven.
  2. Heat oil in a cooking pan and fry onion until get a pink color not brown.
  3. Add garlic and sauté for a minute.
  4. Put in chicken and mix with onion then add red chili, salt and black pepper powder.
  5. Shift filling over pastry.
  6. Beat eggs with cream, salt and black pepper. Pour oven chicken.
  7. Place in oven and cook for 30 minutes or until firm the top.
  8. Cut into slices and serve warm.


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