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  • Unsalted Butter 50 g
  • Onion, diced 100 g
  • Carrot, diced 100 g
  • Leek, diced 100 g
  • Chicken, minced 500 g

Chicken Gravy

  • Water 400 ml

Mashed Potato

  • Salt 4 g
  • Water 300 ml
  • UHT Milk 200 ml

Before Serving

  • Short Crust Pastry, 8 inch diameter, Par-Baked 1 pc
  1. Filling

    • Heat up pan, melt butter, sweat onion, carrot and leek till light brown.
    • Add in minced chicken and sauté well.
    • Set aside for later use.
  2. Chicken Gravy

    • Heat up water in stock pot.
    • Slowly whisk in Knorr Chicken Gravy Mix.
    • Bring to boil and simmer for 5mins.
    • Fold in filling to chicken gravy.
    • Set aside for later use.
  3. Mashed Potato

    • Heat up water, milk and salt in a pot.
    • Add in Knorr Potato Flakes and cook it at low heat.
    • Stir till smooth.
    • Set aside for later use.
  4. Before Serving

    • Fill par baked short crust pastry with chicken filling, pipe mashed potato on top of filling.
    • Baked tarts in a preheated oven at 180°C for 7mins till light brown crust is formed.
    • Ready to serve.