Special mini tarts with chicken and spinach with cheese
We prepare the fillings first. We wash the green onion and cut it into thin slices, finely chop the dill and parsley, cut the chicken breast and liver into small cubes.
In a Teflon pan put a tablespoon of palm oil, then add the chicken breast and liver, season with salt and pepper and simmer. Then add the green onions and a few tablespoons of water and let it soak for another 5 minutes. Remove the composition in a bowl and leave to cool. Beat the egg with the sour cream and the grated cheese (I had a grinder) and then pour it over the chicken. Add the greens and mix well. It's ready, now we leave it aside and prepare the other filling.
Wash the pan and reheat a tablespoon of palm oil. Add the frozen spinach and a few tablespoons of water and let it soften. Season with salt, pepper and nutmeg. Add the green onions and leave for another 5 minutes on the fire. Until the composition cools, prepare another beaten egg with sour cream and cheese, and crush the telemeau in a bowl with a fork. Add the chilled spinach, egg with sour cream and greens over the cheese and mix well.
Now let's prepare the dough. Beat the cottage cheese, soft butter, eggs and salt powder with the mixer, then add the flour, little by little. We put plenty of flour on the work table and knead the dough a little, adding flour from time to time, until it no longer sticks to the fingers.
The tart can be made into a large shape, dividing the dough in two, to reach for the two fillings. I preferred to make mini-tarts.
Spread a little dough with the facalet, cut the tart shape into the dough (this will be the lid) and then cover the tart shape with the spread sheet. Put 2 tablespoons of the filling in the tart, cover it with the dough lid, grease it with beaten egg and prick it with a fork from place to place. Then we fill all the tart forms, sometimes with chicken composition, sometimes with spinach. I baked 3 times because I only have 4 shapes
Be careful, the oven is hot in time, put the forms in the pan on the stove and bake them on low heat for 15 minutes. We check that they are nicely browned on top. Remove hot from the molds and then allow to cool.