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Chicken and yogurt tartlets


  • 200 gr of flour type “0”
  • 100 gr of butter
  • An egg yolk
  • A teaspoon of poppy seeds
  • A pinch of salt
  • 300 gr of chicken thigh
  • A carrot
  • A celery stalk
  • A little onion
  • A bay leaf
  • Salt
  • 100 gr of Greek yogurt
  • 50 gr of mayonnaise
  • A radish to decorate
Chicken and yogurt tartlets


  • Time: long


  • Chicken and yogurt tartlets
  • Chicken and yogurt tartlets


  • Average


In a robot, work the flour with salt and butter, add the egg yolk and stir until you get a homogeneous dough. Add the poppy seeds and knead quickly, avoiding crushing them. Wrap in plastic film and cool in Freddy for 20 minutes. Put a low pan on the bottom.

Boil two liters of water with vegetables and bay leaf. When it boils put the chicken thighs and cook for 25 minutes. Check that the meat attached to the bone is well cooked. Put the meat with its broth in Freddy in the low pan and cool for an hour.

Remove the dough from the Freddy, roll out half a centimeter thick and coated with moulds from the tartlet. Bake in the oven at 200ºC for 10 minutes. Remove from the oven. Cool for 15 minutes.
In the meantime, cut the celery into tiny cubes. Mix it with the yogurt and mayonnaise. Remove the tartlets from the Freddy and stuff them. Decorate them with a slice of radish and a few leaves of marjoram.


Thanks to our Freddy we can use boiled roast chicken that we will have immediately cooled after cooking.

The tartlets can then be made in double doses, pre-cooked, frozen with Freddy and finished to cook, without thawing, at the time of need. They will always be ... as just done!!!