Parmesan Cups With Smoked Chicken Salad

24
Servings
30m
Prep Time
35-45m
Cook Time
1h 5m
Ready In


"From our weekday newspaper, The West Australian. Times are estimated."

Original recipe yields 24 servings
OK

Nutritional

  • Serving Size: 1 (97.5 g)
  • Calories 108.3
  • Total Fat - 4.6 g
  • Saturated Fat - 1.7 g
  • Cholesterol - 160.8 mg
  • Sodium - 152.7 mg
  • Total Carbohydrate - 1.8 g
  • Dietary Fiber - 0.6 g
  • Sugars - 0.5 g
  • Protein - 14.6 g
  • Calcium - 103 mg
  • Iron - 1.8 mg
  • Vitamin C - 5.6 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 160C and line an oven tray with baking paper.

Step 2

Grate parmesan on the medium blade of a box grater.

Step 3

Put a 5cm biscuit cutter on prepared tray and spoon one tablespoon of parmesan into cutter and repeat to make four parmesan discs, leaving at least 3cm between each disc and bake for 7 to 9 minutes or until golden.

Step 4

Allow to cool for 30 seconds, then lift discs with a palette knife and carefully press into holes of a patty-pan tine and repeat four more times to make 24 baskets in total.

Step 5

Put chicken, mayo and lemon juice in a bowl and season with salt and pepper.

Step 6

Blanch beans in boiling water for 1 minute, then refresh in iced water and finely chop and add to chicken mixture with eschalot.

Step 7

Finely chop 1/2 of the dill and stir into mixture with pine nuts.

Step 8

Spoon into parmesan baskets and top with remaining dill and extra eschalot to serve.

Tips & Variations


No special items needed.

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