Label
All
0
Clear all filters

Morena Cuadra

Ají de Gallina Mini Tartlets

Rate this recipe

banner
Preparation info
  • Makes

    24

    • Difficulty

      Medium

Appears in
Peruvian Kitchen
Peruvian Kitchen

By Morena Cuadra and Morena Escardó

Published 2014

  • About

These adorable tartlets—or hojarascas, as we call them in Peru—used to be present in every cocktail or dinner party a few decades ago. Despite being so popular in the past, they were eventually forgotten, as more modern nibbles replaced them.

Ingredients

  • 24 baked mini tartlet shells
  • 1 recipe ají de gallina
  • 12 hard-boiled quail eggs, pe

Method

  1. Place about ½ tablespoon of ají de gallina in each tartlet.
  2. Garnish with ½ quail egg and a small parsley leaf.
  3. Serve immediately with cocktails or white wine.

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value
'Brilliant app for foodies'
'Spotify of cookbooks'

Part of


No reviews for this recipe

Related Recipes

  • ‌
  • ‌
  • ‌
  • ‌

Related Reference

  • ‌
  • ‌
  • ‌
  • ‌
The licensor does not allow printing of this title