Here is a dish that I am very fond of and it is really very easy to
prepare. The tart molds may be purchased already made, which simplifies
things somewhat if you do not want to bother with the dough, but in
case you cannot get them here is the whole process and I can vouch for
the results.
2 cups of chopped chicken (cooked) or one large can Chicken à la King
½ cup evaporated milk
2 eggs
1 onion
2 cups sifted flour
½ cup shortening
½ cup water
1 teaspoonful salt
Pepper
Parsley
Ice water
Mix salt and flour—cut in the chilled shortening with two knives until
the mixture is as fine as meal. With a broad-bladed knife stir in ice
water slowly until dough clings around knife in a ball, leaving sides
of bowl perfectly clean. Toss dough on floured bread board. Flour the
rolling pin and roll it out very thin. Keep the pin well floured. Rub
the outside of patty pans or jelly molds with a little shortening and
lay dough over these smoothly, bringing it well over the edge. Bake
upside down for about ten minutes in a hot oven. If Chicken à la King
is used for a filling it will not require any special preparation, but
if you really want to cook, and you use the cold chicken, proceed as
follows:
Cut the chicken in small pieces, but do not mince. Mince onion and cook
until slightly brown in a little butter. Stir in a tablespoonful of
flour, add milk and water. When smooth add chicken and season to taste.
When bubbling take from the fire and stir in the slightly beaten eggs.
Let cool, then fill the pastry shells. The remainder of the pastry
dough should have been kept in the ice box. Get it out. Roll it thin
as before. Cut in round pieces to cover the tops of the tarts. Wet the
edges of the tarts with cold water; press on the covers, bringing the
edges well down as they shrink a bit in baking. Slit the tops before
putting on. Press the edges with tines of fork. Garnish with parsley.