Chicken and Fennel Tarts

Chicken and Fennel Tarts

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Servings: 6 tarts
Calories: 444


  • 1 3/4 cup wholewheat flour
  • Pinch salt
  • Pinch each freshly ground fennel seed aniseed and white pepper
  • 1/2 tsp baking powder
  • 3 1/2 oz butter
  • 2 small eggs
  • 14 oz fennel
  • 8 floz chicken stock
  • 14 oz cooked chicken
  • 1 tbsp each olive oil lemon juice and mayonnaise
  • 1/2 tsp each seasoning salt and paprika
  • Pinch cayenne pepper
  • 1 lemon
  • Butter to grease 6 tins 8 cm (3 1/2 in) across


  • Combine flour, salt, fennel seed, aniseed, pepper, baking powder, butter and eggs; knead the short pastry lightly.
  • Trim stems of fennel, reserving some of the tops. Wash fennel heads, cut into eighths, then cut again into strips 1/2 cm (1/4 in) thick.
  • Bring chicken stock to the boil and simmer fennel strips, covered, for 5 minutes. Then leave to drain in sieve.
  • Preheat oven to 180°C (350°F) Gas Mark 4. Grease tins with butter.
  • Roll out pastry and line tins. Bake for 15 minutes, then cool on wire rack.
  • Chop cooked chicken; combine with fennel, oil, lemon juice, mayonnaise and seasonings.
  • Cut lemon into thin wedges.
  • Fill pastry shells with chicken mixture and garnish with wedges of lemon and chopped fennel tops
Calories: 444 kcal
Carbohydrates: 36 g
Protein: 24 g
Fat: 23g
Saturated Fat: 11 g
Trans Fat: 1 g
Cholesterol: 141 mg
Sodium: 316 mg
Potassium: 559 mg
Fiber: 4 g
Sugar: 1 g
Vitamin A: 695 IU
Vitamin C: 18 mg
Calcium: 84 mg
Iron: 4 mg
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