Sitting with too much leftover chicken from your Sunday roast? Grab a couple of ramekins and make these mini savoury chicken pap tarts! If you don’t have ramekins, you can also simply make a big batch for everyone to enjoy.

SERVES 4 // COOKING TIME 1 hour 5 min

INGREDIENTS
For the pap
4½ cups water
½ tsp salt
2 cups pap
2 tbsp butter
For the tomato filling
2 tbsp vegetable oil
1 onion, chopped
2 garlic cloves, chopped
2 cups mushrooms, sliced
1 tin chopped tomatoes
2 tbsp tomato paste
1 tbsp cornflour
3 tbsp water
2½ cups chopped leftover chicken
¼ cup basil, torn
1 cup grated Cheddar
½ cup cream
4 thyme sprigs

METHOD
For the pap
1. Place the water and salt in a large pot over medium heat. When it’s just below boiling point, whisk in the pap.
2. Reduce the heat, cover and simmer for 25–30 minutes, stirring occasionally to prevent lumps.
3. Remove from the heat and stir through the butter.
For the tomato filling
1. Heat the oil in a pan over medium heat. Add the onion and fry for 5 minutes, until soft and translucent. Add the garlic and mushrooms and fry for another 3–4 minutes, until soft.
2. Add the tomatoes and tomato paste and reduce the heat. Simmer for 10 minutes.
3. Mix the cornflour and water together to form a paste. Add it to the tomatoes and cook, stirring constantly, for 2–3 minutes, until thickened.
4. Add the chicken and heat through.
To assemble
1. Preheat oven to 180°C. Grease 4 large ramekins.
2. Divide half of the pap between the ramekins and smooth down. Then add half of the tomato filling. Sprinkle with basil. Repeat this layering with the remaining ingredients.
3. Sprinkle over the cheese and then pour over the cream. Top each with a sprig of thyme.
4. Bake for 10–15 minutes, until the cheese is golden brown and bubbling.

Recipe & styling: Kate Turner
Photography: Sean Dollery // HMimages.co.za

These mini savoury chicken tarts are great for dinner, but how about a lunch option? Use your leftover roast chicken for these gourmet chicken and mushroom sandwiches.