Ají de Gallina Mini Tartlets

Preparation info
  • Makes


    • Difficulty


Appears in
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.


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


  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.