Smoked Chicken with Peach Mayonnaise In Filo Tartlets
|Butter||1 Ounce (25 Gram, 2 Tablespoon)|
|Filo pastry sheets||3 , thawed, if frozen (Each Measuring 18 X 11 Inch Size)|
|Boneless skinless smoked chicken breasts||2 , finely sliced|
|Mayonnaise||1⁄4 Pint (150 Milliliter / 2/3 Cup)|
|Lime||1 , rind grated|
|Lime juice||30 Milliliter (2 Tablespoon)|
|Ripe peaches||2 , peeled, stoned / pitted and chopped|
|Ground black pepper||To Taste|
|Fresh tarragon sprigs||4 (For Garnish)|
|Lime slices||4 (For Garnish)|
|Salad leaves||4 (For Garnish)|
1. Preheat the oven to 200°C/400°F/ Gas 6. Place the butter in a small pan and heat gently until melted. Lightly brush 12 mini flan rings with a little melted butter.
2. Cut each sheet of filo pastry into 12 equal rounds large enough to line the tins and stand above the rims. Place a round of pastry in each tin and brush with a little butter, then add another round of pastry. Brush each with more butter and add a third round of pastry.
3. Bake the tartlets for 5 minutes. Leave in the tins for a few moments before transferring to a wire rack to cool.
4. Mix together the chicken, mayonnaise, lime rind, peaches and seasoning. Chill for at least 30 minutes, but preferably overnight. When ready to serve, spoon the chicken mixture into the filo pastry cases and garnish with tarragon sprigs, lime slices and salad leaves.