Tartlets with smoked chicken and potatoes

These tartlets will be a wonderful addition to your holiday table, and during daily meals will be very helpful. Juicy flavorful filling goes well with sweet pastry. If desired, instead of the chicken you can use in the stuffing ham.

After dividing the dough in the refrigerator 10 identical pieces, roll out and placed in tins tartlets (my - 9 cm). Prick with a fork, but not too hard to ready-made tartlets of filling does not leak.

Put the dough on a piece of foil and pour the goods - I use dry beans.

Put the tins in preheated 200 degree oven and bake 15 minutes. Then remove foil and bake goods with another 7-10 minutes until crisp-looking state. Take out of the molds and put aside.

Prepare the filling. Remove from the bone chicken, remove skin and chop meat into small cubes. Just finely cut potatoes.

Cut onions finely and fry until cooked in vegetable oil.

Mix the potatoes, chicken, grated cheese and onions. Decompose on the tartlets.

Whisk, beat the cream with the eggs and salt.

Fill the egg-cream mixture over the filling, put the tarts on a baking sheet and send it in the oven at 170 degrees for 15 minutes, until the clutch fill.

Serve warm or cool completely.

Ingredients:

For the dough:

250 g of flour

 125 g of butter

 pinch of salt

 2-3 tablespoons ice-cold water

For the filling:

1 smoked chicken leg quarter

 2.3 boiled potatoes

 1 medium onion

50 g of cheese

 2 eggs

 100 ml heavy cream or sour cream

 Salt and pepper to taste