2 cups all-purpose flour
1 tablespoon salt
2/3 cup butter or margarine, softened
1 egg
2 tablespoons water
For the chicken filling:
1/4 cup chopped onion
1 tablespoon chopped green pepper
2 tablespoons butter or margarine
1 tablespoon all-purpose flour
1/4 cup chicken broth
1 1/2 cups cooked chicken, cut into cubes
1/3 cup cooked carrots, cut into strips
1/4 teaspoon Aji-no-moto
Egg reserved from the dough
For the topping:
9 slices of cheddar cheese, cut into 4 squares
2 cups all-purpose flour
1 tablespoon salt
2/3 cup butter or margarine, softened
1 egg
2 tablespoons water
For the chicken filling:
1/4 cup chopped onion
1 tablespoon chopped green pepper
2 tablespoons butter or margarine
1 tablespoon all-purpose flour
1/4 cup chicken broth
1 1/2 cups cooked chicken, cut into cubes
1/3 cup cooked carrots, cut into strips
1/4 teaspoon Aji-no-moto
Egg reserved from the dough
For the topping:
9 slices of cheddar cheese, cut into 4 squares
Sift flour and salt in a bowl
Add softened butter or margarine, cut into small pieces
Briefly beat egg with water
Sprinkle this mixture over flour, mixing well with a fork until dough is firm enough to hold together (if there's leftover egg and water, use it for the filling)
Make a ball, wrap in plastic wrap or aluminum foil, and refrigerate for 1 hour
Divide dough into 36 pieces and line mini muffin cups with 5 cm diameter
Place them in a baking dish and refrigerate for 30 minutes
Poke with a fork and bake in a preheated oven at 200°C (400°F) for 8 minutes
Prepare the filling: melt butter or margarine in a skillet, cook onion and green pepper until softened, then add flour and chicken broth
Cook, stirring well, until thickened
Add remaining ingredients, mix well, and spread in partially baked tartlets
Bake in a preheated oven at 180°C (350°F) for an additional 15 minutes
Top each tartlet with 1 square of cheddar cheese and bake for about 10 minutes more
Distribute 36 chicken and cheese tartlets.
