Chicken Tartlets with Cranberry Salsa
Ingredients
Chicken Tartlets
Cranberry Salsa
Food Safety
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Steps
For the salsa, combine all ingredients in a food processor and pulse on/off until the mixture is chopped (not pureed). Cover and chill for at least two hours to allow the flavours to blend.
In a skillet combine ground chicken, onion, thyme and salt. Stir-fry until the ground chicken is no longer pink. Remove from the heat and cool slightly.
Mix egg and sour cream. Stir into meat mixture.
Fill tart shells and bake at 400°F (200°C) for 12-15 minutes until crust is golden brown.
Serve warm topped with Cranberry Salsa.
Helpful Tip
Cranberry Salsa will keep in the fridge for about a week.
Nutrition Info
| Per 50 g serving | Amount |
|---|---|
| Calories | 120 |
| Protein | 4 g |
| Fat | 7 g |
| Saturated Fat | 1 g |
| Carbohydrate | 9 g |
| Sugar | 3 g |
| Cholesterol | 20 mg |
| Sodium | 150 mg |
| Per 50 g serving | % Daily Value |
|---|---|
| Potassium | 1 |
| Calcium | 2 |
| Iron | 4 |
| Vitamin C | 2 |
| Vitamin B6 | 1 |
| Vitamin B12 | 2 |
| Folate | 1 |
| Zinc | 1 |
