Danish Tarteletter Recipe [Traditional Food]

Image by Mogens Petersen from Pixabay

Danish Chicken and Asparagus Tartlets (Tarteletter):

Ingredients:

• 1 sheet of puff pastry, thawed
• 1 pound cooked chicken, diced
• 1 pound asparagus, trimmed and cut into 1-inch pieces
• 1/2 cup milk
• 1/4 cup butter
• 2 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• Chopped fresh parsley, for garnish (optional)

Instructions:

• Preheat oven to 375 degrees F (190 degrees C).
• Lightly grease a muffin tin.
• On a lightly floured surface, roll out the puff pastry to a 12-inch square.
• Cut the pastry into 12 equal squares.
• Press each square into a muffin tin cup.
• Bake in preheated oven for 15-20 minutes, or until golden brown.
• While the tartlets are baking, make the sauce. Melt the butter in a saucepan over medium heat.
• Whisk in the flour and cook for 1 minute, or until smooth.
• Gradually whisk in the milk and cook, stirring constantly, until the sauce thickens.
• Stir in the chicken, asparagus, salt, and pepper.
• Remove the tartlets from the oven and let cool slightly.
• Fill each tartlet with the chicken and asparagus mixture.
• Garnish with chopped parsley, if desired.

Serve warm.

Enjoy!

Here are some tips for making Danish Chicken and Asparagus Tartlets:

• Use a good quality puff pastry for the best results.
• If you don't have a muffin tin, you can use ramekins or small bowls.
• Make sure the chicken is cooked through before adding it to the sauce.
• If you don't have fresh asparagus, you can use frozen asparagus. Just thaw it first and drain it well.
• You can also add other vegetables to the tartlets, such as mushrooms, carrots, or peas.
• Garnish the tartlets with your favorite herbs, such as dill, chives, or tarragon.

These tartlets are a delicious and elegant appetizer or light lunch. They are also a great way to use up leftover chicken. So next time you have some cooked chicken, give these tartlets a try. I'm sure you'll love them!