Recipe for Lemon Chicken Tartlets 
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Yield:
20 servings
Ingredients:
Amount Ingredient
FOR THE PASTRY CASES ----------------
250 gm Ready-made shortcrust pastry, (8oz)
----------------- FOR THE FILLING ----------------
5 tbl Lemon, garlic and herb dip
125 gm Cooked, cold, skinless, boneless chicken breast finely chopped (4oz)
75 gm Canned sweetcorn kernels, drained (3oz)
2 x Spring onions, finely chopped
1 tbl Fresh basil, finely chopped
Salt and freshly ground black pepper
----------------- TO GARNISH ----------------
Instructions:
Instructions: Preheat oven to 190 C, 375 F, Gas mark 5.

Roll the pastry out on a lightly floured surface to a thickness of 1cm ( 1/2 inch). Cut into rounds using a 7cm (3 inch) plain cutter. Use to line a patty tin, pricking the bases all over with a fork.

Bake for 15-20 minutes, or until lightly browned. Transfer to a wire rack to cool completely.

Place the lemon, garlic and herb dip in a bowl, along with the chicken, sweetcorn, spring onions and basil. Mix to combine.

Spoon teaspoonsful of the mixture into the cold pastry cases, arrange on a serving plate and garnish with sprigs of fresh herbs. Serve immediately.

NOTES : These tasty tartlets are ideal for cold buffets or parties or simply served as appetising hors doeuvres.

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