|Mushroom Chicken Tartlets
Both doughs should be cold throughout preparation. If dough becomes difficult to handle, cover and refrigerate for 30 minutes before the next process.
30g Chinese dried mushrooms
¾ cup milk
½ cup cream
2 eggs, lightly beaten
¾ cup chapped cooked chicken
4 green shallots, chopped
½ small red pepper, finely chopped
¾ cup plain flour
1 third cup water, approximately
½ cup plain flour
Place mushrooms in bowl, cover with boiling water, stand 20 minutes. Drain mushrooms, discard stems, slice caps finely.
Combine milk, cream and eggs in bowl, add mushrooms, chicken, shallots and pepper; mix well.
To make tarts, place water dough recangle on 1 end of fat dough rectangle.
Fold other end of fat dough over to cover water dough.
Turn dough around so that the fold is on your left hand side, roll to a 12cm x 30cm rectangle
Fold narrow ends of dough in to meet in the centre.
Fold in half again at the centre. Repeat rolling and folding 3 more times,
making sure that the fold is always on your left hand side.
Roll dough to about 2mm thickness, cut into 20 x 8cm rounds, ease rounds into greased deep 7cm tartlet tins
. Place tins on oven trays, spoon in chicken filling then egg mixture. Bake in hot oven for 10 minutes, reduce heat to moderately hot; bake further 20 minutes or until egg mixture is set
Sift flour into bowl, stir in
enough water to mix to a firm dough. Knead dough on lightly floured surface until smooth. Roll to an 8cm x 12cm rectangle. Wrap rectangle carefully in plastic wrap, refrigerate 30 minutes.
Sift flour into bowl, rub in lard and butter, mix to a soft dough.
Wrap in plastic wrap, refrigerate 30 minutes or until firm. Roll dough on floured surface to an 12cm x 15cm rectangle.
Makes about 20.
Tartlets can be made a day ahead
Storage: Covered, in refrigerator.
Freeze: Not suitable.
Microwave: Not suitable.