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These small-bite tartlets are a stunning appetizer at any party! Slightly spicy cranberry salsa tastes unbelievable paired with the chicken mixture in these bites.
Serves: 24
Prep Time: 10 min
Cook Time: 25 min


Chicken Tartlets

24 frozen unsweetened mini tart shells
1 lb ground chicken
¼ cup onion(s), minced
1 tsp thyme, dried
½ tsp salt
1 egg(s), beaten
⅓ cup light sour cream

Cranberry Salsa

½ cup cranberries, fresh or frozen
0.25 cups sugar
2 green onion(s), sliced
¼ cup cilantro, fresh, minced
2 tsp ginger, fresh, minced
1 lime, zest and juice
1 jalapeño pepper, seeded and sliced

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.


  1. For the salsa, combine all ingredients in a food processor and pulse on/off until the mixture is chopped (not pureed). Cover and chill for at least two hours to allow the flavours to blend.

  2. In a skillet combine ground chicken, onion, thyme and salt. Stir-fry until the ground chicken is no longer pink. Remove from the heat and cool slightly.

  3. Mix egg and sour cream. Stir into meat mixture.

  4. Fill tart shells and bake at 400°F (200°C) for 12-15 minutes until crust is golden brown.

  5. Serve warm topped with Cranberry Salsa.

Helpful Tip

Cranberry Salsa will keep in the fridge for about a week.

Nutrition Info

Per 50 g serving Amount
Protein4 g
Fat7 g
Saturated Fat1 g
Carbohydrate9 g
Sugar3 g
Cholesterol20 mg
Sodium150 mg
Per 50 g serving % Daily Value
Vitamin C2
Vitamin B61
Vitamin B122