Great snack, good both cold and hot!
|Cooking time 60 minutes||Number of servings 4|
Prepare the dough. To do this, sift the flour and add a pinch of salt. Butter cut into cubes and put in a bowl the flour.
RUB the butter into the flour with your fingertips until the state greasy crumbs. Do this as quickly as possible to hand contact with the test was minimal.
Add in the crushed ice water and quickly knead the dough.
From it formed a ball, wrap in cling film and put in the fridge for 30 minutes.
After the fridge, divide the dough into 10 equal pieces, roll out and put in molds for tartlets. Pinned with a fork, but not too hard to of the ready-made tartlets does not leak stuffing.
On the dough put a piece of baking paper and pour the goods - I use dry beans.
Put the ramekins in a preheated 200 degree oven and bake for 15 minutes. Then remove foil with weights and bake for another 7-10 minutes to crisp state. Take out of the tins and put aside.
Prepare the filling. Boneless chicken cut into small cubes. Also finely chop the potatoes.
Onions finely cut and fry until cooked in vegetable oil.
Mix the potatoes, chicken and onions. Spread on tarts.
The whisk sour cream with eggs and salt.
Pour the mixture on top of filling, put the tartlets on a baking sheet and bake it in the oven at 170 degrees for 15 minutes until clutch fill. Take out and sprinkle with finely grated cheese.
Served warm or completely cooled.