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Pastry Shells

  • Shortcrust pastry sheets 5.0 x
  • Oil 50.0 ml

Filling

  1. Pastry Shells

    • Lightly oil ten 10 cm tart pans. Line with rounds of pastry and trim. Line with baking beads and blind bake in a preheated combi oven for 10 minutes at 180 degree Celsius. Remove from oven and cool.
  2. Filling

    • Meanwhile, heat oil over high heat in a large pan. Add chicken mince, KNORR Intense Flavours Deep Smoke, leek, and corn and cook for 10 minutes or until all liquid has evaporated. Remove from heat and cool.
    • Whisk KNORR Hollandaise Sauce with eggs and cream until combined. Fold through two thirds of the grated cheese along with chicken mixture and parsley.
  3. To Assemble and Cook

    • Pour the filling into pre-baked pastry shells and sprinkle with remaining cheese.
    • Bake in preheated combi oven at 175 degree Celsius for 25 minutes or until firm.
  4. To Serve

    • Serve warm with salad, steamed or roasted vegetables.
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