Mini Chicken Tarts

Need appetizer ideas for a party and just can’t think of what to make try these mini chicken tarts. They are great and simple to make! Chicken mushroom and peppers mixed in a cream and placed on pastry puffs that are great for any event!

Aren’t these super cute? These chicken, mushroom and pepper tarts can be made to be enjoyed as an appetizer or even lunch. They are quick to throw together and taste rather great, they kind of have an Alfredo taste to them. I think you will enjoy them. We had these chicken tarts last week and I just added a fresh salad and they made for a great lunch for my hubby and I. {These can be made smaller and done for a party as well.}

Ingredients:

1 sheet pastry puff

1/2 chicken breast

1/2 small red pepper

6oz mushrooms

3 oz cream cheese, room temp

1 Tbsp milk

1 1/2 Tbsp Parmesan cheese

1 small garlic clove, minced

1 tsp dill, optional

1 cup cheese

1 tsp oil

Salt, pepper

Makes-6 mini tarts

Directions:

Remove 1 sheet pastry puff from freezer to thaw. Preheat oven to 365°F.

Slice chicken into thin strands. Clean and slice mushroom. Slice pepper into thin small strands.

On high heat, in a medium pan, fry chicken and ½ tsp oil until chicken is cooked, lightly salt and pepper (3-5 minutes). Set aside to cool. Once cooled chop chicken into smaller pieces.

On high heat, in a large or medium pan, cook mushrooms. Once the pan is dry, add ½ tsp oil, red peppers and lightly salt and pepper; cook another 2-3 minutes until peppers are done and tender. Set aside to cool.

Combine cream cheese, milk, Parmesan cheese, garlic and dill. Add peppers/mushroom and chicken mix everything. Set aside.

Once puff pastry sheets thaws unroll and cut into six equal part. With a sharp knife about ½” from edges go around and make a border (don’t cut all the way through). Take a fork and poke holes inside of the border. Bake tarts 8-10 minutes or until they begin to turn a nice golden color.

Remove from oven; evenly distribute the chicken filling among the tarts. Top with cheese and bake another 10 minutes or until cheese completely melts and starts to turn a color.

Enjoy immediately.

Print Recipe

5 from 2 votes

Mini Chicken Tarts

Mini chicken tarts with sauteed chicken, peppers and onions, mixed with cream cheese and spread on pastry puffs.

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Appetizer, Side Dish

Cuisine: American

Keyword: chicken tarts, tarts

Servings: 6 mini tarts

Calories: 393

Ingredients

• Ingredients:
• 1 sheet pastry puff
• 1/2 chicken breast
• 1/2 small red pepper
• 6 oz mushrooms
• 3 oz cream cheese, room temp
• 1 Tbsp milk
• 1 1/2 Tbsp Parmesan cheese
• 1 small garlic clove, minced
• 1 tsp dill, optional
• 1 cup cheese
• 1 tsp oil
• Salt and pepper

Instructions

• Remove 1 sheet pastry puff from freezer to thaw. Preheat oven to 365°F.
• Slice chicken into thin strands. Clean and slice mushroom. Slice pepper into thin small strands.
• On high heat, in a medium pan, fry chicken and ½ tsp oil until chicken is cooked, lightly salt and pepper (3-5 minutes). Set aside to cool. Once cooled chop chicken into smaller pieces.
• On high heat, in a large or medium pan, cook mushrooms. Once pan is dry, add ½ tsp oil, red peppers and lightly salt and pepper; cook another 2-3 minutes until peppers are done and tender. Set aside to cool.
• Combine cream cheese, milk, Parmesan cheese, garlic and dill. Add peppers/mushroom and chicken mix everything. Set aside.
• Once puff pastry sheets thaws unroll and cut into six equal part. With a sharp knife about ½” from edges go around and make a border (don’t cut all the way through). Take a fork and poke holes inside of the border. Bake tarts 8-10 minutes or until they begin to turn a nice golden color.
• Remove from oven; evenly distribute the chicken filling among the tarts. Top with cheese and bake another 10 minutes or until cheese completely melts and starts to turn a color.
• Enjoy immediately.

Nutrition Facts

Mini Chicken Tarts

Amount Per Serving

Calories 393 Calories from Fat 252

% Daily Value*

Fat 28g43%

Saturated Fat 11g69%

Cholesterol 48mg16%

Sodium 308mg13%

Potassium 243mg7%

Carbohydrates 21g7%

Fiber 1g4%

Sugar 1g1%

Protein 14g28%

Vitamin A 700IU14%

Vitamin C 13.6mg16%

Calcium 171mg17%

Iron 1.5mg8%

* Percent Daily Values are based on a 2000 calorie diet.