FOR THE PASTRY CASES
250 g Ready-made shortcrust
-pastry; (8oz)
FOR THE FILLING
5 tb Lemon; garlic and herb dip
125 g Cooked; cold, skinless,
; boneless chicken
; breast finely
; chopped (4oz)
75 g Canned sweetcorn kernels;
-drained (3oz)
2 Spring onions; finely
-chopped
1 tb Fresh basil; finely chopped
Salt and freshly ground
-black pepper
TO GARNISH
Fresh herb sprigs
Preheat oven to 190 C, 375 F, Gas mark 5.
Roll the pastry out on a lightly floured surface to a thickness of 1cm (
1/2 inch). Cut into rounds using a 7cm (3 inch) plain cutter. Use to line a
patty tin, pricking the bases all over with a fork.
Bake for 15-20 minutes, or until lightly browned. Transfer to a wire rack
to cool completely.
Place the lemon, garlic and herb dip in a bowl, along with the chicken,
sweetcorn, spring onions and basil. Mix to combine.
Spoon teaspoonsful of the mixture into the cold pastry cases, arrange on a
serving plate and garnish with sprigs of fresh herbs. Serve immediately.
Yields
20 servings