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Chicken Mushroom Tarts


by Lucia Watson, Chef , Lucia’s Restaurant, Minneapolis, Minn.


At a glance
about 24 tarts

1 sheet frozen puff pastry, thawed
1 tablespoon extra-virgin olive oil
1 small red bell pepper, diced small
1/2 onion, diced small
1 cup mushrooms, diced small
1/3 cup sherry wine
1 cup Smart Chicken breasts or thighs, cooked and diced small
2 teaspoons Dijon mustard
1/4 teaspoon kosher salt
2 teaspoons fresh parsley, finely chopped


In a large sauté pan, heat olive oil over medium-high heat. Add the  mushrooms and sauté for 30 seconds. Add the peppers and onions and sauté for another minute.

Increase the heat to high and add the sherry. Continually stir until almost all of the liquid is evaporated. Remove from heat, add the  chicken, Dijon mustard, salt, and parsley. Stir until combined.

Unfold the pastry sheet on a lightly floured work surface. Roll the  pastry sheet into a 10-inch by 15-inch rectangle. Cut the pastry sheet  into 2 1/2-inch squares. Press each pastry square into a mini muffin  tin. Fill each puff pastry cup with 1 tablespoon of chicken mixture.  Bake 12 to 15 minutes, until pastry is golden brown. Serve warm.