Marry Me Chicken Hearts Tarts (Easy Valentine’s Dinner for Two)
The famous chicken that gets you a ring, now in a heart shape. Wrapped in golden, flaky puff pastry, this is the ultimate romantic dinner ready in 60 minutes.
Servings: 4 serves
Equipment
- 1 3 inch Heart shaped cookie cutter
- 1 4 inch Heart shaped cookie cutter
- 1 pastry brush
- 1 Sheet Pan
Ingredients
- 2 sheets Butter Puff Pastry thawed, but kept cold approx 18 oz (510g) 12.5" x 10". (32cm x 25cm)
- 1 Chicken Breast diced into ½ inch cubes approx 12 oz (350g)
The Sauce
- ½ tsp Chilli flakes
- ½ tbsp Garlic minced
- 1 tsp oregano
- ¼ tsp onion powder
- 2 tbsp white wine
- ⅓ cup sun-dried tomatoes chopped
- ⅓ cup heavy cream
- ⅓ cup parmesan cheese shredded
- 1 pinch salt
- 1 pinch pepper
Egg wash
- 2 egg yolk
- 1 tbsp milk
Instructions
- Pan fry chicken until golden. Add chilli flakes, garlic, oregano, onion powder, and wine. Simmer for 1 min until alcohol evaporates.
- Stir in sun-dried tomatoes, cream, parmesan, salt, and pepper. Simmer until thick (2 mins). Let cool completely (crucial so the pastry doesn't melt!).
- Lay one sheet of puff pastry on parchment paper.
- Lightly press a 3-inch heart cutter onto the pastry to make 4 outlines (do not cut through the dough, these are just guides).
- Place a heap of filling (approx. 2 tbsp) in the center of each outline. Brush a little water around the filling.
- Place the second pastry sheet on top. Gently press down around the filling heaps to remove air pockets. Using a larger 4-inch heart cutter, center it over a mound and cut firmly through both sheets to create your sealed heart pocket. Repeat for all 4.
- Prick a small steam vent in the center with a toothpick and brush with egg wash. Bake at 370°F (190°C) for 35–40 mins or until puffed and golden (check 20 mins in as ovens and puff pasty vary).
- Serve warm with sour cream and chilli sauce.
Video
Notes
- Pastry Tip: Keep your puff pastry cold! If it starts getting sticky while you work, pop it back in the fridge for 10 minutes.
- Cool The Filling: Make sure your chicken mixture is completely cool before spooning it onto the pastry, or you'll end up with soggy bottoms.
- Shortcut: In a rush? Use shredded rotisserie chicken and just toss it with the sauce ingredients.
- Make Ahead: You can assemble these, freeze them raw on a baking sheet, then bag them up. Bake from frozen (just add 3-5 minutes to the cooking time).
- Reheating: Air fry or oven bake leftovers to get the crunch back. The microwave will make them soft!
Nutrition
Calories: 787kcal | Carbohydrates: 53g | Protein: 26g | Fat: 52g | Saturated Fat: 17g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 26g | Trans Fat: 0.01g | Cholesterol: 164mg | Sodium: 491mg | Potassium: 673mg | Fiber: 3g | Sugar: 6g | Vitamin A: 702IU | Vitamin C: 5mg | Calcium: 172mg | Iron: 4mg