9
750 g ground chicken, or ground turkey
1 1/2 tsp butter
1 small onion, finely chopped
1 stalk celery, finely chopped
1/4 tsp salt
1/4 tsp dried thyme leaves
generous pinch ground cloves
generous pinch cinnamon
generous pinch rubbed sage
generous pinch black pepper
1 1/3 cups sour cream
16 mini frozen tart shells
Preheat oven to 450F (230C). In a nonstick frying pan set over medium heat, sauté chicken in butter along with onion, celery and seasonings. Stir often, until chicken loses its pink color, about 5 minutes. Remove from heat and stir in sour cream. Use right away or refrigerate for up to 1 day.
Arrange frozen tart shells on a baking sheet. Heap in chicken mixture. Place on lowest rack of oven. Reduce heat to 350F (180C) and bake until pastry is golden and filling is set, about 20 minutes. Serve hot. Or cover and refrigerate up to 1 day. Reheat tartlets, uncovered, in a preheated 350F (180C) oven, about 10 minutes.
Calories 172, Protein 9.4g, Carbohydrates 7g, Fat 11.7g.
For a festive touch, just before serving tuck a sprig of parsley into the hot tarts and use cranberry halves to form "berries."