Upside Down Chicken Kiev Smash-burger Tarts
Welcome back to Upside Down Cooking and today we’re making Chicken Kiev Smash Burger Tarts.
I’m starting with a layer of breadcrumbs which go onto oiled circles marked out on the baking tray, then I make a classic herby garlic butter which is spread onto disks of puff pastry. We then add chicken, cheese and breadcrumbs into the remaining garlic butter and blend it into a paste which is slathered onto the pastry disks.
The pastry is then smashed, chicken side down onto the baking tray, brushed with egg wash and roasted until gloriously golden. We then deftly flip them over to reveal the ultimate upside down chicken kiev smash burger tarts of dreams!
For the garlic Butter:
- 150g butter
- 1 sprig rosemary – leaves removed
- a handful fresh parsley
- 4 cloves garlic
- salt and pepper
For the tarts
- 320g sheet of ready-rolled puff pastry, roughly 35 x 23cm
- drizzle of extra-virgin olive oil
- salt and pepper
- 100g breadcrumbs
- 2 chicken breasts
- 75g Cheddar, grated
- 1 egg, beaten
YOU WILL NEED
A large baking tray, roughly 43 x 30cm (17 x 12in), lined with baking parchment and 10cm (4in) plain cookie cutter
1 Preheat the oven to 220°C (200°C fan/425°F/Gas 7). Remove the pastry from the fridge and cut out 6 large disks with the cookie cutter and set aside.
2 Using a 10cm (4in) cookie cutter or bowl as a template, draw 6 discs onto the baking parchment. Leave space between each one. Place the baking parchment back on the tray, drawn-sidedown. Drizzle a little olive oil over each disc, then season with salt and pepper and make a little pile of breadcrumbs on each disk, using half the amount of the breadcrumbs.
3 Place all the garlic butter ingredients into a food processor and blend well, remove 1/3 and smear this onto one side of the pastry disks. Then add the chicken breasts, cheddar and remaining breadcrumbs to the food processor and blend again until you have a fine paste.
4 Leaving a small border, spoon a tablespoon of the garlic chicken paste over the garlic butter on the pastry disk and place them garlic butter side down onto the breadcrumb piles and seal the edges with a fork. Score the top of each one in a criss-cross pattern with a sharp knife and then brush with egg.
5 Bake for 20 minutes, then turn the oven down to 180°C (160°C fan/350°F/Gas 4) and cook for a further 10 minutes, or until the pastry is wonderfully golden and puffy. Remove from the oven and allow the tarts to sit on the tray for 5 minutes before flipping them over with a spatula.
For more upside down recipes, check these out on Dom in the Kitchen
Eat and of course, enjoy!
