Chicken Tartlets

• Maida.           11/3cup+2tbspn
• Butter.            100gms
• Egg.                 1no
• Salt.                  A pinch

Mix together above ingredients to a crumb form. Then add in 2tbspn of water and gently make a dough of it. Make sure you do not knead them hardly. Refrigerate this for another 25mins.

• Chicken.               1/2cup(shredded)
• Onions.                 1small
• Ginger &garlic.    1/2teaspn
• Capsicum.              1/4cup
• Parsley leaves.      2tbspn
• Italian seasoning    accordingly

Cook chicken with pepper powder and salt. To a pan add in some oil sauté onions, ginger, garlic, green chillies, capsicum, salt. and sauté. Once it's done add in shredded chicken and sauté.Add in little chicken stalk and mix well.

White sauce
Butter.                       1tbspn
Maida.                       2tbspn
Milk.                           1/2cup
Pepper powder        apinch
Salt

To a pan add in butter and once it melts add in maida and mix until it forms crumbs.  To this add milk and mix until no crumbs are formed. Finally add in pepper powder and salt and mix well. Sauce is ready
To this add in chicken and mix gently.

For making tarts
Take the dough from fridge. Roll them to sheet and cut them to circles bigger than the tart tins. Place this over butter greased tart tins and cut the edges. To fix the dough to the bottom, you may place another tin over top and press them gently. Prick them with a fork at the base.
Bake this in a preheated oven at 180degree for 10mins. Once it's baked or has turned light brown in colour. Place the chicken filling over it and if possible put a lattice over it and bake again for another 5

mins.
Once cooled transfer them to plates and serve.