Home Easy Appetizers Waldorf Chicken Party Tartlets

Waldorf Chicken Party Tartlets

by Victoria Baker
Waldorf Party Tartlets - Party Food Ideas

Waldorf Chicken Party Tartlets


  • 24 slices wholemeal bread
  • 50 g butter melted
  • 1 garlic clove
  • 500 ml 2 cups white wine
  • 1 bay leaf
  • 5 black peppercorns
  • 2 about 200g each chicken breast fillets
  • 1/4 cup whole-egg mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon finely chopped tarragon
  • 60 g 1/2 cup toasted walnuts, coarsely chopped
  • 2 celery sticks diagonally thinly sliced
  • 1 green apple cored, cut into matchsticks
  • 1 cup watercress sprigs


  • Preheat oven to 180C. Use a rolling pin to roll bread slices to flatten bread. Combine butter and garlic in a small bowl. Use a 7.5cm round pastry cutter to cut discs from the bread. Lightly brush with butter and press into twenty-four holes of a 30ml (11/2 tablespoons capacity) round based patty pans. Bake for 20 minutes or until golden brown and crisp.
  • Meanwhile, combine wine, 1 cup (250ml) water, bay leaf and peppercorns in a large saucepan. Place over high heat and bring to the boil. Add chicken breasts. Reduce heat to low and cook for 12 minutes or until cooked through. Transfer to a bowl and set aside to cool. Finely shred chicken.
  • Combine mayonnaise, mustard and tarragon in a bowl. Add chicken, walnuts, celery and apple and gently toss to combine. Divide chicken mixture among tartlet cases and top with watercress sprigs to serve.

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