Baked Chicken Pineapple & Cheese Pop Tarts [Using Homemade Pie Crust Dough]

Earlier during this week, I shared with you a traditional Indian sweet recipe of "Besan Sooji ki Barfi" for the upcoming festive season. Today, I am again here with another recipe for festive gatherings - not a sweet or a dessert though but, an exotic savory tart delicacy which can be made well ahead of time, kept frozen and baked just 30 minutes prior to arrival of your guests.

Baked Chicken Pineapple & Cheese Pop Tarts

The stuffing I have filled in these flaky tarts is of chicken and pineapple; needless to say, one can be as creative as possible with the same - you can choose from any combination ranging from chicken-ham, cream cheese-shrimp and potato-bacon to vegetarian versions like spinach-ricotta, French onion-mushrooms and even the classic tomato-mozzarella; the choices are endless.

Baked Chicken Pineapple & Cheese Pop Tarts

Also, these tarts have been made using the homemade pie crust dough, you can always use the store bought ones that certainly simplify the task to a greater extent. Waiting for the recipe? Lets get started.

Ingredients (for pie crust dough)

All purpose flour (maida) - 2 cups
Unsalted butter (cold, cut into cubes) - 1 cup
Salt - 1/2 tsp (Skip in case you are using salted butter)
Chilled water - 1 to 2 tbsp

You can always add some Italian herbs to the dough for a better flavor. I did not add it though.

Ingredients (for the stuffing)

Boiled and shredded chicken - 1 cup
Fresh/Canned pineapple cubes (syrup drained, further chopped into smaller bits) - 1/2 cup
Finely chopped ginger - 2 tsp
Dried oregano - 1 to 2 tsp
Cream cheese (softened) - 2 tbsp
Salt - as per taste
Black pepper powder - 1 tsp
Red chili flakes - 1 tsp
Chopped green chilies - 1 tsp
Finely Chopped olives (black or green) - 1/2 tbsp
Powdered Sugar - 1 tsp (skip if using canned pineapple)
Chopped parsley/coriander - 1 tbsp
Mozzarella cheese (grated) - 1/2 cup

Baked Chicken Pineapple & Cheese Pop Tarts

Method (for pie crust)

1. Pulse flour, salt and butter together in a food processor. You can also mix using hands until the mixture resembles a bread crumb texture.
2. Add ice cold water little by little until the dough comes together.
3. Do not knead it much and shape into two circular discs of 4 to 6 inch diameter.
4. Cover with cling wrap and refrigerate for minimum 2 hours. Overnight refrigeration works even better.

Method (for tarts)

1. In a bowl, mix in all ingredients for filling.
2. Divide into equal sized small portions and keep aside.
3. When ready for baking, take out the refrigerated pie dough and roll into 1/4 inch thick rectangle. In case dough is frozen, take it out from the freezer half an hour before you start with making the tarts.
4. Cut the rectangular sheet into approx. 2 X 3 inch rectangles.
5. Place one portion of the filling in the center of a rectangle and cover it with another rectangular piece.
6. Seal all the sides of tart pockets by pinching with fork. Also, pierce them on top to create little vents which help in keeping the tarts crispy and flaky as they bake. Repeat until all dough and filling is consumed.
7. As you do all this, preheat the oven to 180 degrees C.
8. Pop the tarts into oven to bake for 12 to 15 minutes or until they get a nice golden brown crust. But before that keep them in freezer for 10 minutes.
9. Take out and serve warm with any dip of your choice.

Baked Chicken Pineapple & Cheese Pop Tarts

Baked Chicken Pineapple & Cheese Pop Tarts

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