Description
The dough for tartlets with smoked flavor, and the filling delicious pate + fried Adygei cheese + fresh tomato. Us this combination sooooo much! For the competition "Queen of the cocktail."
Ingredients
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Margarine
100 g
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Cheese sausage
100 g
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Water
7 Tbsp
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Flour
2 cup
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Chicken fillet
500 g
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Butter
60 g
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Cheese
100 g
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Broth
0.333 cup
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Salt
-
Black pepper
-
Adyghe cheese
150 g
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Tomato
3 piece
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Greens
Cooking
Chicken fillet boil.
Cheese RUB on a small grater, boiled chicken mince (you can both grind in a blender). Beat with a mixer.
Add the cooled broth and softened butter, salt, pepper. Beat with a mixer until smooth. Put in the refrigerator. The pate is ready.
For the dough sausage smoked cheese to RUB on a small grater. Add the softened margarine, cold boiled water, salt, mix well. Pour small portions of flour, knead the dough. Put the finished dough in the fridge for 20 - 30 min.
Roll out the dough, cut out circles. The circles of dough put in greased molds. Pour beans into molds to tartlets do not lose shape when baking.
Adyghe cheese cut into triangles. The thickness of the triangle is approximately 3 mm, and the lengths of the sides determine the size of their pies (I cut the triangles to size twice more than was necessary, after frying cut with a knife into two triangles).
Adyghe cheese triangles fried in small amount of vegetable oil until Golden brown.(WARNING:cheese fried husband, since Adygei cheese wet oil "shot").
Ready to fill tarts 2/3 pate.
Further, alternately, lay the triangles of grilled cheese and slices of fresh tomato. In the middle put a bit of pate. Garnish with greens.
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