Potato tarts stuffed with chicken and garlic-cheese sauce.

Potato tartlets can be baked like independent dish followed by the addition of cold snacks. And you can bake immediately with the filling. To do this, you need potatoes and silicone or iron muffin tins.

Potato - 3 pcs.
Eggs - 2 pcs.
Lemon juice to keep potatoes from browning
1 st. a spoonful of flour
Vegetable oil

Three potatoes on a fine grater and be sure to add lemon juice so that the potatoes do not darken.

juice from grated potatoes squeeze and pour out. Add eggs to it. Salt to taste and pepper. We add flour.

We grease the molds with oil and lay out the dough for potato tartlets in them.

Bake in the oven at 180 degrees - 30 minutes. Here are the potato tarts.

Now all that's left is to add your favorite toppings!

And this is the video

How to make potato tartlets

And now also potato tartlets, but in the form of flowers and stuffed.

Potatoes - 3 pcs.
Mushrooms - 400 gr.
Onion - 1 pc.
solid grated cheese- 100g
Egg yolks - 2 pieces
Vegetable oil for frying and greasing
Pepper and salt for seasoning

Instead of mushrooms, you can put any fillings in potato flowers, such as chicken, fish, cabbage, carrots, etc.

And now let's do the filling - fry the mushrooms. First, we heat the pan, pour vegetable oil into it, wait until it warms up and put the finely chopped onion in the pan.

After it becomes transparent, add chopped champignons there. We fry until cooked, on a small fire at the very end of frying, salt and pepper.

And now we will make tartlets-flowers from potatoes.

grated hard cheese stir with 3 chicken yolks.

We cut the potatoes in circles, about 2 millimeters thick. It is better to do this with a special shredder.

Grease molds vegetable oil. Dip potato slices in oil and place in molds like flower petals. 5-7 petals on the walls and one circle on the bottom of the mold. In each mold we put a mixture of cheese and yolks - 2 teaspoons each.

And put in the oven, which is preheated to 180 degrees - for 15 minutes. In order for the cheese to melt, it will hold the petals together. We take the flowers out of the oven and add the filling to the flowers. And let it bake for another 5-10 minutes.

Tartlets are shaped like a crown. Not in vain they were called "princesses on plates." Potato tartlets compare favorably with conventional (flour) ones, they can be filled both cold and hot filling. Many foods are perfectly combined with the neutral taste of potatoes: meat, fish, mushrooms, vegetables, cheese and much more. Such a dish can be prepared for a festive table or eaten daily.

Tartlets with cheese and red fish can become a decoration for a New Year's meal. And tartlets with salad will help to diversify the table. Moreover, such a la carte snack convenient to serve on the table and eat throughout the New Year's Eve.

How to cook raw potato tartlets?

Products for this dish will need the most common:

Raw potatoes of medium size, we will take 3-4 pieces
Chicken egg, one piece will be enough to "tie" the mass
Flour, you need very little (1-2 tablespoons)
Salt, as usual - a pinch
Vegetable oil or butter, grease the molds with it

For baking tartlets we will use silicone mold, it fits best. It will not be easy to get fragile baskets from a metal fixture.

Sequencing:

We take out the forms from the oven, free from tartlets (they are easy to give in), cool and fill.

Potato tartlets with red fish and curd cheese

Potato tartlets with mussel and squid salad

To prepare the filling, we take exotic (and not so) products:

Calamari and mussels in equal quantities (150 grams each)
Chicken egg - 1 piece
Fresh cucumber of medium size - 1 piece
Mayonnaise - 2-3 tablespoons

Sequencing:

Comment: Preparing a salad will not cause difficulties even for a novice hostess (if you take seafood ready to eat). In this case, they will only need to be crushed. Then continue cooking as above.

1. Ingredients in the salad can be cut into thin strips.
2. Mayonnaise in this recipe can be successfully replaced with yogurt or sour cream sauce and tomato puree(the latter should only slightly tint the sauce and give it a piquant taste).
3. Other seafood can be added to the salad: crab sticks, shrimp meat.
4. The curd mass can be prepared from kefir: lay out the frozen kefir on a linen napkin and hang it (for 8-10 hours), when the kefir is defrosted and the liquid drains, 200 grams of cheese mass will be obtained from 1 liter of kefir.
5. You can use boiled potatoes to make tartlets.

How to make mashed potato tartlets?

The list of products is the same as in the version with raw potatoes.

Sequencing:

We take out the tartlets, take them out of the molds, fill them with the above fillings (or other suitable ones).

Enjoy your meal!

Tartlets are shaped like a crown. Not in vain they were called "princesses on plates." Potato tartlets compare favorably with conventional (flour) ones, they can be filled with both cold and hot fillings. Many foods are perfectly combined with the neutral taste of potatoes: meat, fish, mushrooms, vegetables, cheese and much more. Such a dish can be prepared for a festive table or eaten daily.

Classic potato tarts

Ingredients:

Potatoes - 4-6 Pieces
Hard cheese - 100-200 grams
Egg - 1 Piece
Salt - to taste

Cooking method:

Potatoes It is necessary to peel, rinse and grate on a coarse grater. Then we squeeze potato juice, it will only interfere with our dish.
Break 1 egg into a bowl with potatoes and add grated cheese on a coarse grater. Salt and sprinkle with spices, mix thoroughly. I usually use only ground black pepper for spices, as it goes well with any filling, but you can choose those spices that will pair especially well with your filler.
Now put the potato mixture into the molds. Do not make too thick a layer, if you leave small holes, you will get beautiful openwork tartlets.
We cook tartlets in the oven preheated to 180 degrees for half an hour. We wait until they cool down and take them out of the molds. And now you can fill them with the filling of your choice. This time I just laid out the Olivier salad, but the desired effect was produced.

Potato tartlets with herring

Ingredients:

3-4 medium sized potatoes;
one egg;
a piece of butter for puree;
300 g soft cottage cheese;
3-4 tablespoons of sour cream;
one slightly salted herring;
2-3 pickled cucumbers;
salt, ground black pepper to taste;
for decoration - dill, a piece of sweet pepper.

Cooking method:

Potatoes, as usual, were peeled, washed, cut into pieces and put to boil in salted water.
I took care of the herring myself. You can, of course, buy ready-made fillets or preserves, but personally I don’t like them.
No matter how much I bought all sorts of different ones, they didn’t have the same taste and that’s all. I'd rather take good herring, I’ll mess with it a little, I’ll get my hands dirty, but the appetizer in tartlets will be delicious - a guarantee.
Cut the herring into fillets and sliced small cubes.
The potatoes are cooked, it is necessary to make the usual mashed potatoes - I drain all the water, add a piece of butter, an egg lightly beaten with a fork, salt, pepper to taste and knead well. If the puree turns out to be watery, you can add a little flour.
The recipe goes on to say that silicone molds must be well lubricated with butter. I thought - why still smear silicone, nothing sticks to it anyway. For the experiment, I greased all the molds, but not two - let's see what happens.
I put mashed potatoes in molds (according to dessert spoon) and knead with wet hands along the walls.
I must say right away - the layer should not be made too thin, but not thicker than 5 mm - the potatoes will bake well.
I have a couple of pieces just like that.
I bake in hot oven so that the edges of the baskets are well browned.
and cook curd mass. This time I did this: soft curd added a few tablespoons of sour cream and rubbed well to get tender mass.
Added herring, cucumbers, mixed - the filling for tartlets is ready.
But I advise you to make the curd mass yourself, it is very simple. Larisa called it "ricotta", however, after reading Wikipedia, I found out that ricotta is cooked a little differently.
How to call this mass, I do not know, tell me who is in the know. Alexey Onegin must know for sure.
I take a liter package of kefir, in the evening (or in the morning) I put it in the freezer.
In the morning (in the evening) I cut the package,
I tie frozen kefir in a linen towel or several layers of gauze, hang it over a bowl.
After 8-10 hours, whey remains in the bowl, and in a towel - a very tender mass, something in between sour cream and cottage cheese, only 200 grams are obtained.
A very tasty thing, great for filling today's potato tartlets, thanks to Larisa for the recipe.
The baskets were baked, and here I realized that it was still necessary to lubricate the forms - the tartlets safely fell out of all the cells when turned over, and I had to pick them out of the two unlubricated ones.
It remains to put the filling in baskets, sprinkle with chopped dill (I used frozen)
and decorate with small cubes of sweet pepper. An appetizer in tartlets is ready while the baskets are hot - they crunch, after complete cooling - no.
Try it, friends, it is both tasty and beautiful, the defenders of the Fatherland will raise their hands in front of such a “power”.

Potato tartlets

Ingredients:

finished puff pastry– 250 g
large potatoes - 500 g
milk - 100 ml
Gruyère cheese - 300 g
garlic - 1 clove
salt - to taste

Cooking method:

Roll out the dough on a floured surface into a thin sheet. Cut out 6 circles with a diameter of 5-6 cm from it. Place in tartlet molds, cover with parchment circles, add dry beans and put in an oven preheated to 180 ° C for 15 minutes. Let cool, remove beans and parchment. Do not turn off the oven.
Peel potatoes, cut into small cubes and boil in boiling salted water for 15 minutes. Throw away in a colander. Peel and mince the garlic. Cheese grate on a coarse grater. Mash potatoes with milk in mashed potatoes, add garlic, cheese, a little salt and pepper. Put the filling in tartlets and return them to the oven for 7-10 minutes.

Ingredients:

4 large potatoes
4 salted herring fillets
1 medium beetroot
1 st. l. cream with 35% fat
1 large onion
1 st. l. table vinegar
1 st. l. Sahara

Cooking method:

Peel the onion, cut into thin half rings. Dilute sugar in vinegar, pour into onions, mix and leave at room temperature for 30 min.
Boil potatoes and beets separately in their skins. Let cool. Peel the beets and grind into a puree. Add cream, salt, mix.
Peel the potatoes and cut into circles about 1 cm thick. Cut the herring fillet into slices 1.5 cm wide. Place 1 tsp on each potato circle. beetroot puree. Top - a piece of herring. Garnish with pickled onions.

Potato tartlets with chicken

Ingredients:

Chicken fillet - 700 g
Mayonnaise - 200 g
Garlic - 3 cloves
Large potatoes - 6-8 pcs.
Cheese - 100-200 grams.
Green onion.
Salt to taste.

Cooking method:

Chicken fillet cut into cubes. Pour one glass of water into a pan, add mayonnaise and chicken pieces, salt. Simmer for about thirty minutes. Then add garlic.
Grate potatoes, salt. Grease cupcake molds with oil.
We spread the grated potatoes first, put the chicken pieces with garlic in the middle.
Bake at 200 C for 25 minutes.
Sprinkle with grated cheese and finely chopped green onion. Bake another 5 minutes!

Potato tartlets with chicken fillet

Recently, a friend of mine said to me: “Len, why are you complicating everything for yourself? I would eat chicken and potatoes separately and that’s it!” Well, I can’t just… “fry” a chicken. Today we will make a snack of potatoes and chicken. This recipe is for those who, like me, do not like just potatoes. So let's get started!

Ingredients:

chicken fillet,
potatoes,
egg,
salt,
lemon,

Cooking method:

Cut the chicken into small pieces. Let's fry in a pan. Add water, salt and simmer for 20 minutes.
Peel the potatoes and sprinkle with lemon juice so that they do not darken. Next, add the egg and salt. Potatoes will give juice. Let's squeeze it out of the juice.
Prepare molds, silicone is better.
Lay out the potatoes. If you make it thick, then there will be soft tartlets. If you lay out thinner, they will be crispy.
Put the chicken on top. Put in the oven for 25 minutes at 200°C.
Grate the cheese and add any greens, you can green onions. And after 25 minutes, spread the cheese on top and bake for another 10 minutes.
Take out and let cool in molds.

Ingredients:

Chicken fillet - 500 Grams
Salt - to taste
Pepper - to taste
Garlic - to taste
Potatoes - 8 Pieces
Vegetable oil - 1 teaspoon
Cream - 100 milliliters
Cheese - 150 Grams
Green onion - 1 bunch

Cooking method:

First you need to do the chicken.
In the recipe for cooking potato tartlets with filling, you can use not only fillets, but also mushrooms, vegetables, as well as meat delicacies, for example.
So, wash the chicken, dry it and cut into small cubes.
Heat vegetable oil in a frying pan and fry over medium heat until golden brown.
Add salt, pepper, your favorite spices.
Pass the garlic through a press and add to the pan. Fry for a couple of minutes.
Pour in the cream and simmer the fillet until tender.
At the same time peel and wash the potatoes. Grate on a medium grater.
Grease the cupcake molds with oil and put the potatoes in them so that you get baskets. Place the chicken filling in the center.
Send the molds to the preheated oven for 20 minutes.
Grate the cheese and chop the green onion.
Mix onion with cheese and add some mayonnaise if desired.
Remove the molds from the oven, spread the cheese on top and bake again until done.
Here is such a simple option on how to cook stuffed potato tartlets.

Potato tartlets

Ingredients:

Potatoes - 3-4 Pieces
Egg - 1 Piece (small)
Grated cheese - 2 tbsp. spoons
Butter - 1 teaspoon
Salt - to taste

Cooking method:

Turn on the oven, let it warm up.
Wash potatoes, peel and grate on a medium grater.
Place in a small bowl and season with salt to taste. You can also add a pinch of black ground pepper or other spices that you like.
Beat in the egg, mix until smooth.
For a more golden and crispy crust, add a little grated hard cheese to the recipe for making potato tartlets.
When all the ingredients are ready, mix everything properly.
Prepare the molds by brushing them thoroughly with butter.
Spoon out the potatoes, pressing it not only to the bottom, but also to the sides of the molds.
Send the filled molds to the preheated oven and bake at a medium temperature for about 20 minutes.
When ruddy appears and appetizing crust, potato tartlets at home are ready.
Carefully remove them from their molds, let them cool well.
After that, you can fill to taste with salads, caviar, salted fish, etc.
Very tasty and beautiful.

Potato tartlets with mushrooms

For such tartlets, I took frozen champignons. But you can improve the recipe and remake the filling to your taste, such tartlets with chanterelles will also be very tasty. In order to give the tartlets a special fragrant note, I suggest using greens. I think parsley, dill or basil would be just right. Try to cook this chic and uncomplicated appetizer for your guests and family. They will not remain indifferent.

Ingredients:

chicken breast - 1 piece
potatoes - 6 Pieces
onion - 2 pieces
cheese - 150 grams
salt - to taste
mushrooms - 300 grams
sour cream - 100 grams

Cooking method:

wash chicken breast at both sides. Remove skin and bones. Cut the chicken into cubes or strips. The main thing to remember is that this is a filling in small tartlets and its size should be appropriate. Peel and wash the potatoes. Rub it on a coarse grater and salt a little.
Cut the onion into small pieces. Heat up a frying pan, grease it generously with oil. Saute chicken, mushrooms and onions. This will take approximately 10-15 minutes. Stir and don't let the chicken burn. Add sour cream, fry for another 2-3 minutes. Then turn off the gas and let the filling stand under the lid for about 10 minutes.
Meanwhile, preheat the oven to 180 degrees. Take cupcake molds. Lubricate them with oil, put potatoes on them not with a thick layer. Bake it in the oven for about 15 minutes.
When the potato basket is ready, put the filling in it. Sprinkle the grated coarse grater cheese. Put the tarts in the oven for 3-5 minutes to melt the cheese. Potato tartlets with mushrooms are ready.

potato baskets

As you may have guessed, potato baskets can be made with just about anything. The appetizer is remarkable in that you can put any filling in the baskets. Crispy and hearty potato baskets prepared at home will be a real discovery of any holiday feast!

Ingredients:

Potato - 0.5 Kilogram
Corn starch - 1 tbsp. a spoon
Vegetable oil - 2 cups
Pork - 1 Kilogram
Onion - 2 Pieces
Flour - 1 Art. a spoon
Broth - 1.5 Liters
Yolk - 1 Piece
Salt and pepper - to taste

Cooking method:

Peel and grate the potatoes on a coarse grater, then carefully squeeze. Add starch, mix.
Warming up a large number of oils. We put part of the potato in a metal colander or in a wide strainer.
Dip the potatoes in boiling oil and fry the baskets for a few minutes.
Carefully remove the baskets from the colander and lay them on a paper towel.
Lightly fry the flour, and then pour in the broth. Boil together for 7-8 minutes. Beat the yolk with salt and mix into the sauce.
Cut the meat into pieces and fry with onion rings in vegetable oil. Salt and spices - to taste.
Mix meat with sauce, remove from heat.
Filling potato baskets meat stuffing, you can also decorate with herbs and vegetables.

Stuffed potato tartlets

Ingredients:

Mashed potatoes - 400 grams
Hard cheese - 50 grams (half - in the dough, half - in the filling)
Onion - 1 Piece
Egg - 1 Piece (only the yolk is needed)
Flour - 3 Art. spoons
Champignons - 150 Grams
Spices - to taste
Greens - to taste

Cooking method:

Boil the potatoes and grind until mashed. Now add the yolk to the puree, half of all the cheese, flour and spices to taste.
We cover the cupcake molds with foil or pieces of a baking bag, and put the puree in them with wet hands: so it will not stick to your hands. Bake for 20 minutes in an oven preheated to 180 degrees.
In the meantime, let's make the filling. To do this, chop the mushrooms and onions, fry everything in vegetable oil. Spices - to taste. Add shredded cheese to this. We mix everything and put it in baskets.
Bake the potato baskets a little more until the cheese on top is melted. Sprinkle with herbs - and serve!

Potato tartlets with minced mushrooms

Ingredients:

Mushrooms - 200 Grams
Ham - 100 Grams
Onion - 1 Piece
Potatoes - 500 Grams
Cheese - 70 Grams
Butter - 50 Grams
Egg yolk - 4 pieces
Sunflower oil - to taste
Salt, pepper - to taste
Parsley - to taste (for garnish)

Cooking method:

Ingredients:

Potatoes - 4-5 Pieces
Cheese - 100 Grams
Butter - 50 Grams
Yolk - 4 Pieces
Salt - 1 Pinch
Vegetable oil - 1-2 Art. spoons
Mushrooms - 250 Grams
Bulb - 1 Piece

Cooking method:

Peel potatoes, cut into medium pieces and place in boiling salted water. Boil until done.
And in parallel, you can do the filling. In a frying pan with a little vegetable oil, fry finely chopped onions, mushrooms and a little ham (chicken fillet is also great). Salt and pepper to taste, fry until tender over medium heat.
Remove the potatoes from the heat, drain the water from them, mash them into a puree. Add butter and yolks. Grate some cheese (leave a handful). Mix everything properly.
Prepare a baking sheet, cover it with parchment and grease with vegetable oil. Using a pastry syringe or a plastic bag, remove the baskets from the puree. Send them to the preheated oven for 12-15 minutes.
Remove from the oven, carefully place the filling in the center, sprinkle with a pinch of cheese. Again send to bake for 15-20 minutes. That's the whole secret of how to cook potato baskets with mushrooms. Hope you enjoy them.

Crispy potato tarts

Ingredients:

potatoes 6 pcs.
cheese 30 g
egg 1 pc.
herring fillet 250 g
curd cheese "rama" "carat" 150 g
apple 1 pc.
onion blue 1 pc.
gherkins
mayonnaise 1 tbsp. l.
dill
lingonberries, beets, parsley for decoration

Cooking method:

Peel potatoes and grate on a coarse grater. Squeeze out the juice well. Grate cheese, mix with potatoes and egg. Spread the resulting mass into silicone molds in a not too thick layer. If the molds are not silicone, then they need to be lubricated with oil.
Bake at 200* 20 min. Cool down. We make tartar from an apple, gherkins (pickled cucumbers) and onions. You can make it in a chopper, but I just chopped it very finely. Fill with mixture curd cheese with mayonnaise, add dill or parsley. Get a finely chopped salad.
Cut the herring fillet into small pieces. Put three slices of herring on the bottom of each tartlet, cover with a “salad” on top and decorate with lingonberries, cranberries or beetroot cubes and parsley.

Potato tartlets with herring

Ingredients:

large herring - 2 pcs.
potatoes - 8 pcs.
cheese mass - 250 g.
horseradish - 1 tsp
apples - 2 pcs.
1 bunch dill

Cooking method:

Wash potatoes well and boil with skins on. Wash the dill and let dry, then chop finely. Mix cheese, horseradish and dill. Read more:
Remove the head from the herring, take out the insides. After making an incision along the ridge, remove the thin outer film.
Use your fingers to spread the incision, dividing the herring into equal parts. Remove the spine, and carefully remove all small bones. Slice fish fillet small slices (approximately 2 cm wide).
Let the potatoes cool, peel them and cut into circles. Wash apples well and chop as well as potatoes. Then cut in half and cut out the middle. Place the resulting apple slices in water brought to a boil. Cook for no more than 3 minutes, then put on a dish with a slotted spoon.
Spread potato slices cheese mass, and spread an apple slice on top of each circle and a piece of herring. The resulting "sandwiches" are beautifully placed on a platter.

Potato tartlets are a recipe that has become very popular these days. In fact, the recipe for making tartlets is very simple, so even a person who does not often visit the kitchen can cook this one. In addition, their beautiful view and amazing taste even the most sophisticated holiday table. Let's see how to cook potato tartlets:

700 grams of chicken fillet
200 grams of mayonnaise
Three garlic cloves
6-8 large potatoes
200 grams of cheese
green onion
Salt - to taste

How to make potato tarts:

First, let's prepare the filling for the tartlets. To do this, cut the washed and dried chicken fillet into medium cubes. Put the meat in a pan, pour water (about a glass), add mayonnaise and salt. Simmer covered for 30 minutes. Add finely chopped garlic, a couple of minutes before readiness.
After that, cleanly washed potatoes, grate and be sure to salt.
In order for our tartlets to have a presentable appearance, we will take ordinary cupcake molds for baking them. Grease cake molds well sunflower oil. Now in these molds put the grated raw potatoes, so that it is in the form of baskets that we can fill with minced meat.
In a well-heated oven, at a temperature of 240 degrees, place the tartlets for baking, for about 20-25 minutes.
While our tartlets are cooking, grate the cheese and green onion chop finely. Mix cheese and onion well.
We take out the finished tartlets from the oven and sprinkle the cheese-onion mixture on top. Then put it back in the oven for 5-10 minutes.

Now our tasty snack ready for everyone Bon appetit!

Calories: Not specified
Time for preparing: Not specified

With the holidays approaching, housewives often think about how to surprise their beloved guests this time. Traditional salads and snacks are no longer so original, and every woman strives to stand out with her uniqueness even in culinary business. Although you can, for example, submit.
To surprise and please guests with something new and fresh, it is not necessary to spend a lot of effort and money, because you can always conjure yummy from improvised materials. I have on festive table very often there are potato tartlets. It seems to be nothing new: potatoes, meat, cheese, but the form in which it is served plays a huge role. My tartlets always arouse curiosity and admiration, and all my friends have already rewritten the recipe. Use it and you and decorate your table with a novelty.
Ingredients listed are for four servings.

Potato tartlets stuffed with minced meat recipe.

Ingredients:
- potatoes - 3-4 large pieces;
- chicken meat (you can use pork, beef, etc. of your choice) - 400-500 grams;
- onion - 2-3 pieces;
- chicken egg - 2 pcs.;
- salt - a pinch;
- spices and herbs - your choice;
- lemon juice;
- butter - for greasing molds.

How to cook with a photo step by step

First, let's prepare the minced meat. We take out the chicken meat from the freezer, defrost it and pass it through a meat grinder. To make it easier to grind, you can first cut the meat into pieces. If the meat is passed through a meat grinder twice, then the tartlets will turn out more tender.

Add chopped onion to the chopped meat (finely chopped or passed through a meat grinder), egg, salt and spices to taste. As for spices and herbs, I use black pepper powder, turmeric and dried dill, with thyme.

Mix everything thoroughly and leave for a while. The filling is ready.

Let's start peeling potatoes. For convenience, it is better to use a large one. We clean it and rub it on a grater.

Put the grated potatoes in a glass container and sprinkle it lemon juice, which will prevent the potatoes from browning. There we add one chicken egg with salt to taste.

Again, mix everything until a homogeneous mass is formed.
For cooking this dish You will need silicone molds. You can buy them either in a supermarket or in a specialized candy store. So, generously grease the molds with butter.

Place chicken mince in the middle.

We heat the oven well, send the potato tartlets with the filling there and bake for 40 minutes. The dish is almost ready if a tender golden crust has formed on it.

Before taking out ready-made tartlets from the oven, sprinkle them with grated cheese. Bake until the cheese is melted.
The holiday appetizer is ready.

Best served still warm. Having laid out each tartlet on a saucer, you can decorate them with a sprig of greenery. Serve with sour cream or aioli sauce.
Bon appetit and merry feast!
Irina Sazonova prepared potato tartlets stuffed with minced meat.
Well, we recommend as cold appetizer cook