Mains
Tandoori Spiced Chicken Tarts with Pineapple and Cucumber Salsa
Prep 15 mins. /Cook 20 mins.
Serves 12
Easy
Tandoori Spiced Chicken Tarts with Pineapple and Cucumber Salsa
Method
- Note: this recipe requires an additional 60 minutes for marinading.
- Combine yogurt, tomato paste, garlic and spices in a large bowl. Add the chicken tenderloins and coat with spice mixture. Cover and refrigerate for 1 hour.
- Cut each sheet of pastry into 6 rectangles and place on 2 lightly buttered baking trays. Top each rectangle with chicken and drizzle with melted butter. Bake at 200°C for 15-20 minutes or until chicken is cooked and pastry golden brown.
- Toss togther the pineapple, cucumber and mint in a bowl. Dollop remaining yogurt over warm tartlets and sprinkle with pineapple and cucumber salsa. Serve immediately.
More Tips
- These tarts make a great light summery entree and are quick to put together.
- Tarts can be assembled, drizzled with butter and refrigerated up to 2 hours prior to cooking, remove from fridge 20 minutes before cooking.
- To make smaller cocktail tartlets, roughly chop chicken before coating in the spice mixture and use to top smaller squares of pastry.
- Add chopped mango or coriander to the salsa for something different!