chili tangerine chicken brie tartlettes

[google-translator]

Back again with another post about the Jelly Boys Gourmet Jellies, this time with the chili tangerine flavour.

Last time we made some savoury sweet cream puffs and this time we wanted to work with a protein.

Chicken being incredibly versatile with different flavours was the perfect candidate for these chili tangerine chicken brie tartlettes. What I like about this recipe is that there is little preparation ahead of time that you’ll need to whip up these cute tartlettes. The puff pastry, chicken breast and brie are easily available at most if not all major grocery stores.

chili tangerine chicken brie tart

up close and personal with the chili tangerine chicken brie tartlettes

chili tangerine chicken brie tartlettes

more tartlettes 🙂

I’m trying a slightly different format for my recipe posts where I show as many pictures as possible detailing the process of making it. Should help with explaining some of the steps.

Makes: 24 tartlettes

Materials: A 24-mini cupcake tin.

miniature cupcake tin

miniature cupcake tin

Ingredients:

  • 800g of puff pastry (you can find this in the frozen food section)
  • 1 chicken breast
  • 1 small wheel of brie (we used 140g of it)
  • 2 tablespoons of finely chopped coriander stems
  • 1/3 teaspoons of freshly ground black pepper
  • 1 pinch of salt
  • 1/4 teaspoons of chicken seasoning powder (we used Knorr)
  • 3 drops of sesame oil
  • 1/2 teaspoons of canola oil ( you can use olive oil if you have that instead)
  • 1/4-1/3 teaspoon of the Chili Tangerine Jelly from Jelly Boys on each tartlette

Instructions

1. The first thing you want to do is prepare your chicken and get it diced up. Cut the chicken breast in strips and then in cubes.

2. Throw the cubes of chicken in a bowl and mix with the finely chopped coriander, the black pepper, salt, chicken powder seasoning, sesame oil and canola oil. Set aside.

3.Cut up your brie into pieces about 1.5 inches in length and 1/4 inch thick

double cream brie

sliced up brie, remember to not put too much brie in the tartlettes

4. Start rolling out your puff pastry, you might need some flour to help it roll out. You’ll want to roll it out to about half an inch in thickness.

puff pastry

roll out your puff pastry and make sure to keep the thickness consistent

5. Cut up the puff pastry in small squares just barely enough to fit inside the cupcake tin.

puff pastry

to get the nice corners on the finished tartlettes, make sure the corners don’t fold over

6. Place a piece of the brie in the puff pastry

chicken brie puff pastry

I also started putting the chicken mixture on top right after I put the pieces of brie in

7. Fill the rest of the tartlettes with the chicken mixture and then top it off with about 1/4 to 1/3 teaspoon of the Chili Tangerine Jelly.

jelly boys chili tangerine jelly

this jelly has a kick, so put in as much as you think your guests can take

8. Bake in the oven at 400 F for 15-20 minutes until the puff pastry is golden brown

chili tangerine chicken brie tartlettes

voila! finished chili tangerine chicken brie tartlettes

I hope you enjoy these fantastic appetizers and do let me know if you try this recipe!

Happy Baking!

-The Piquey Eater

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