These little tartlets are perfect for summer get togethers, and they can be made well in advance and stored in the fridge.
For this recipe you will need 2 x 12-hole fairy cake or bun tins and an 8cm/3¼in round cutter.
For the pastry
- 250g/9oz plain flour, plus extra for dusting
- 125g/4½oz unsalted butter, chilled and diced
- ¼ tsp ground turmeric
- good pinch Kashmiri chilli powder
- 3 tbsp iced water
- 1 tsp white wine vinegar
- 1 free-range egg yolk
For the filling
- 3 chicken breasts, cooked and sliced or shredded into 1cm/½in pieces
- 6 ready-to-eat apricots, finely chopped
- 3 tbsp flaked almonds, toasted
- 4 heaped tbsp mayonnaise
- 2 tbsp Greek-style yoghurt
- 2 tbsp mango chutney, plus extra to serve
- 1 tbsp medium-hot curry paste
- 1 mild green chilli, seeds removed and finely chopped
- salt and freshly ground black pepper
- coriander leaves, to garnish
To make the pastry, tip the flour into a bowl. Add the butter, turmeric and chilli powder and season well with salt and pepper. Using a palette or butter knife, cut the butter into the flour until the pieces are half their original size. Use your fingertips to continue rubbing in until there are only small pieces of butter visible.
Make a well in the middle of the ingredients, add the iced water, vinegar and egg yolk and mix to combine using the palette knife. Use your hands to bring the pastry together into a ball. Flatten into a disc, cover and chill for 2 hours until firm.
Meanwhile, to make the filling, place the chicken in a bowl. Add the apricots and half the flaked almonds. Add the mayonnaise, yoghurt, mango chutney and curry paste. Season with salt and pepper and mix to coat the chicken in the sauce. Cover and chill for 2 hours to allow the flavours to infuse.
Lightly dust the work surface with flour and roll out the pastry to a thickness of no more than 2mm. Use an 8cm/3¼in round cutter to stamp out as many discs as you can from the pastry. Gather the scraps together, re-roll and stamp out more discs – you should get 18 discs. Press the pastry into the bun tins, prick the bases and chill for 30 minutes. Preheat the oven to 200C/180C Fan/Gas 6.
Line each pastry case with a square of kitchen foil, fill with baking rice (or uncooked rice) and bake the tartlets for about 10 minutes until crisp and the edges are turning golden. Remove the foil and rice and bake for a further minute, or until the pastry is cooked through. Leave to cool.
Spoon the chicken mixture into the tartlet cases and top with a little extra mango chutney and the chilli. Garnish with the remaining almonds and coriander leaves and serve.