Danish Chicken and Asparagus Tartlets
Tartlets might make you think of dessert and indeed that is how they started out when the French created them back in the 17th century. But in the 1960s the Danish applied their creativity to the dish and transformed jam-filled tartlets into a savory chicken and asparagus appetizer that soon became a national hit. It’s now one of the most popular Danish foods.
Nowadays these delicious bites make a regular appearance at parties and family celebrations as appetizers. A crunchy shell filled with a mix of tender chicken and asparagus in a creamy milk sauce…mmm, you can’t stop after just one!
Danish Chicken and Asparagus Tartlets
Both young and old love tarteletter, a Danish appetizer which is often served as a starter and is very popular at family celebrations.
Ingredients
- 1/2 gal water
- 4/5 cup chicken stock
- 1 onion chopped
- 1 carrot chopped
- 12 oz chicken breast
- 5 oz white asparagus fresh or canned
- 1 1/2 oz butter
- 5 tbsp all purpose flour
- 4/5 cup milk
- 4/5 cup chicken broth
- salt to taste
- pepper to taste
- 12 store-bought tartlets
For garnish:
- fresh parsley or dill, chopped
Instructions
- Place the water in a large pot and bring it to a boil. Add the chicken stock, onion, carrot and chicken fillets. Season with salt and pepper and simmer for 20 minutes.
- Meanwhile, if you're using fresh asparagus, boil it in a pot of salted water for 15-20 minutes until tender. Cut it into small chunks.
- Once cooked, transfer the chicken to a dish and allow to cool. Once it has become cool enough to handle without burning yourself, dice it into small pieces.
- Strain the chicken soup and reserve for later. Discard the vegetables.
For the white sauce:
- Melt the butter in a saucepan and stir in the flour, thoroughly to form a roux. Slowly add the milk, little by little, then 4/5 cup of the chicken soup, mixing until all the flour dissolves. Adjust the seasoning with salt and pepper if necessary and allow it to cook and thicken for another 10 minutes or so, making sure to stir every so often so it doesn't burn.
- Throw in the chicken and asparagus pieces and heat everything through.
- Warm the tartlet cups according to package instructions and fill them with the chicken and asparagus mixture.
- Sprinkle a pinch of chopped fresh parsley or dill over the top and serve.
- Enjoy!
Notes
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