- 1 large skinless chicken breast fillet (chopped into 1cm cubes)
- 2 sheets of Careme Butter Puff Pastry (defrosted according to manufacturers instructions)
- 4 lemons, zest and juice
- 500g chicken mince
- Sea salt and freshly cracked black pepper
- 1/2 cup fresh breadcrumbs
- 1 large egg
- 1 extra egg yolk
- Asian Flavours
- 1 medium red onion
- 4 tblspns chopped parsley
- 6 kaffir lime leaves (no stalk or vein)
- 4 tblspns chopped coriander leaves
- 10cms of lemongrass stalk (the thick end)
- 5 cayenne chillies (no seeds)
- 1/4 cup sweet chilli sauce
- 3 tblspn fresh ginger, finely chopped
- 3 tblspn fresh garlic, finely chopped
- 60g baby spinach leaves
Preheat oven to 220°C (200°C fan-forced). Line a baking tray with baking paper.
Lightly flour work surface and a rolling pin. Roll first sheet of pastry to a thickness of approximately 3mm and cut a 26cm circle. Roll the second sheet of pastry to a thickness of approximately 2mm and cut a 32cm circle. Place pastry circles in fridge to rest.
Place the chopped chicken breast, lemon zest and juice together in a non-metallic bowl, stirring to combine. Cover, allow to marinate for 45 minutes before straining off half the marinade.
Meanwhile for the Asian flavours, place all the ingredients in a food processor and process until smooth. Empty the contents into a bowl and add the chicken mince and breadcrumbs, lightly beaten egg and mix thoroughly.
Add the marinated chicken breast with the chicken mince mixture together in a large bowl, mixing until well combined. Season with salt and pepper.
Remove 26cm circle from the fridge. Place on prepared baking sheet. Prick all over with a fork. Brush a 3cm border around the outside of the circle with beaten egg yolk. Place the chicken mixture in the centre of the circle and smooth into a slightly domed mound within the egg washed border.
Remove the 32cm circle from the fridge and drape over the mince mixture, press the edges of the two circles firmly together so that they are well sealed and roll them together towards the filling. Chill in fridge for 20 minutes.
Glaze all over with the beaten egg yolk, then with the point of a knife mark out faint lines from the centre of the tart to the edge in a semi circular shape. Make a small hole in the very top of the tart in the centre to allow steam to escape. To decorate edge, use a fork to impress fork marks along the edge pressing the pastry towards the tart.
Bake in preheated oven for 15 minutes at 220°C (200°C fan-forced) then turn down to 200°C (180°C fan-forced) and continue to bake for a further 40 minutes or until pastry is a dark golden brown.
Allow the tart to sit for 10 minutes before transferring to a serving plate.
By: Chrissy Rob inspired by Careme pastry