Mini quiche chicken, curry and pineapple

(24 pcs)

Go to all recipes for: Quiche, Party food, Freezer, Puff pastry 

Ingredients:

6 slices puff pastry

200 gr cooked chicken meat

2 slices pineapple

125 gr crème fraiche

1 egg

2 tablespoons milk

1 tablespoon curry powder

salt, pepper

extra:

2 12 mold muffin pan

oven

Preparation:

Grease and flour the molds of the muffin pans.

Pull the chickenmeat to small pieces and cut the pineapple small. Mix chicken and pineapple. Stir the crème fraiche, egg, milk, curry, salt and pepper well.

Preparation:

© Janneke's Recipe pages - recipe quiches and quiche

Preheat the oven to 200°C/395°F (fan oven 180°C/360°F).

Cut (with a glass) 4 circles from each sheet puff pastry and put the dough in the molds. Fill the forms with the chicken/pineapple mixture. Add about 1-2 teaspoons of the crème fraiche mixture.

Bake the pies 20-25 minutes.