Original decorated snacks in tartlets are indispensable treats for the festive table. They decorate it, and also allow you to pleasantly surprise and deliciously feed all guests. The basics for the dish can be bought ready-made, but the salad-filler should be prepared independently from fresh products.

Appetizers in tartlets with crab salad

Ingredients:

  • wafer bases - 10 pcs.;
  • crab sticks - 170 - 200 g;
  • fresh cucumber - 1 pc.;
  • crushed cheese - 130 - 150 g;
  • boiled eggs - 3 pcs.;
  • green onion feathers - ½ bunch;
  • a mixture of salted sour cream and mayonnaise - for dressing.

Cooking:

  1. To make the filling for tartlets according to this recipe, the first thing you need to chop the eggs finely.
  2. Then mix them with chopped cheese and small cubes of cucumber.
  3. Add large pieces of fish sticks and chopped onion.
  4. Season with salted sauce.

Spread the mass on a crispy basis. Serve on lettuce leaves.

Chicken Liver Recipe

Ingredients:

  • sand bases - 8 - 9 pcs.;
  • butter - ½ standard pack;
  • carrot - 1 pc.;
  • onion - 1 pc.;
  • salt, pepper, dried herbs.

Cooking:

  1. Cut all films and veins from the meat product. For tenderness, the fillings can be filled with iced milk for 20 minutes on the liver, and then squeezed.
  2. Boil or stew the offal until cooked.
  3. Separately, fry large pieces of onion in large pieces of onion and carrot.
  4. With a liver, kill them with a blender. Salt the resulting mass. Sprinkle with pepper, dried herbs.

Arrange the paste on a sandy basis.Give the appetizer a good insist on coolness so that the meat filling thickens.

Tasty and delicate appetizer with tuna

Ingredients:

  • bases from puff pastry - 10 - 12 pcs.;
  • canned fish - 150 - 170 g;
  • crushed cheese - 100 - 120 g;
  • eggs - 3 pcs.;
  • onion - 1 head;
  • dill - 1 - 2 pinches;
  • salted sour cream + mayonnaise - 5 dessert spoons.

Cooking:

  1. Boil, cool and chop eggs in any convenient way.
  2. Finely chop the onion.
  3. To reduce the fat content of the filling, drain the liquid from the fish. If you do not need to count calories, you can leave some of the oil from the jar.
  4. Mix all. Pour cheese and dill into the mass. Add the sauce.
  5. Fill the puff base with the filling.

To make the taste of the treat more interesting, you can, for example, pickle pieces of onion in advance.

Shrimp tartlets salad

Ingredients:

  • any basics - 10 - 12 pcs.;
  • shrimp - 120 - 150 g;
  • cheese - 120 - 150 g;
  • garlic - 2 cloves;
  • salted sour cream + mayonnaise - 3 dessert spoons;
  • green onions - a pair of feathers;
  • frying oil.

Cooking:

  1. Pour a little any oil onto a cast-iron skillet. You can even use melted butter. Pour shrimp on it and lightly fry. It will be enough 4-6 minutes.
  2. To clear seafood from all superfluous.
  3. Coarsely chop the cheese and send to a blender with a mixture of sauces. Add the garlic. Interrupt the components together until uniform.
  4. Wash the onions, dry, chop and mix with the cheese mass.
  5. Fill the tartlets with the resulting appetizing mixture.

On top of each serving of snacks put a couple of prepared peeled shrimp.

With chicken and pineapple

Ingredients:

  • waffle / sand bases - 12 - 15 pcs.;
  • chicken - 250 g;
  • pineapple (canned food) - 1 tbsp. fruit cubes;
  • cheese - 80 g;
  • walnuts - 40 g;
  • garlic - 1 clove;
  • eggs - 2 pcs.;
  • salted sauce to taste.

Cooking:

  1. Boil chicken and chop finely.
  2. Mix with cubes of exotic fruit. First you need to drain the syrup from it. Better yet, rinse so that the appetizer does not turn out to be too sweet.
  3. Chop nuts with a knife and send to the rest of the ingredients along with chopped cheese.
  4. Cook the eggs, cut them randomly. The smaller - the more tender the resulting treat.
  5. Add grated garlic.
  6. Mix everything and season with sauce.

Arrange the filling on the selected basis. Decorate to your liking.

Cooking with Red Fish

Ingredients:

  • cheese - 100 g;
  • large tomatoes - 2 pcs.;
  • salmon - 130 - 150 g;
  • sauce - for dressing;
  • boiled quail eggs - 6 pcs.;
  • assorted greens - to taste;
  • finished wafer bases.

Cooking:

  1. And boiled eggs, and tomatoes, and cheese cut into cubes.
  2. Fish pieces need to be made a little larger so that they can clearly be felt in a ready-made treat.
  3. Mix everything, cover with chopped herbs. Dress with sauce.
  4. If necessary, add salt.
  5. Fill the prepared base mass.

If you plan to serve refreshments at the festive table, you should think about the effective design of the finished dish.

Appetizers in tartlets with Olivier salad

Ingredients:

  • any tartlets - 9 pcs.;
  • potatoes - 3 tubers;
  • onion - 1 head;
  • barrel cucumber - 1 pc.;
  • boiled eggs - 2 pcs.;
  • carrots - 1 pc.;
  • canned peas - ½ tbsp. (or more to taste);
  • chicken meat - 250 g;
  • classic mayonnaise (salted).

Cooking:

  1. Cook chicken, cut into neat cubes. Instead, you can take the usual sausage.
  2. Separately cook or bake root vegetables. Peel them and chop them in the same slices as a meat product.
  3. Drain the liquid from the peas. Cut the cucumber into small arbitrary pieces. Also chop raw onion.
  4. Mix all. Dress with sauce.

Fill the tartlets with the resulting mass and serve to the guests.

With cod liver

Ingredients:

  • boiled eggs - 2 pcs.;
  • cheese - 70 g;
  • cod liver - 70 g;
  • mayonnaise or other suitable sauce - 2 dessert spoons;
  • sand tartlets - 8 - 9 pcs.;
  • salt and green onions.

It should be borne in mind that the more tender and juicier the filling, the faster the tartlets will soak from it. Therefore, such options for fillers should be laid out portionwise immediately before sending to the table.

Cooking:

  1. You must boil the eggs in advance to a hard yolk. Cool them well and divide them into components.
  2. Proteins are finely rubbed separately. Grind the yolks in the same way or simply crumble with your fingers.
  3. Cheese through a fine grater. Both solid and semi-solid dairy products will do.
  4. From the liver (directly from the can) drain all excess fluid. Transfer the rest to a plate, then knead with a fork or a special pusher.
  5. All previously prepared products, except the yolk, mix. Dress with sauce and salt. It should get a fairly dense, dense homogeneous mass.
  6. Fill it with sandy basics.

Sprinkle the almost finished appetizer with crumbled yolk on top. Garnish with chopped green onions.

With smoked chicken and mushrooms

Ingredients:

  • sand bases - 11 - 12 pcs.;
  • smoked chicken (any parts of the carcass) - 200 - 230 g;
  • peeled champignons - 150 - 180 g;
  • cheese - 70 g;
  • green onions - 2 feathers;
  • sunflower oil - for frying;
  • fat cream - 2 dessert spoons;
  • salt, favorite aromatic herbs.

Cooking:

  1. Pour oil into a small skillet.
  2. Warm vegetable fat thoroughly and only then pour small pieces of mushrooms on it. Fry until golden and complete evaporation of oil from the container.
  3. Cut the meat into small cubes. Send to the mushrooms. Cook the ingredients together for a couple of minutes. Chicken should “share” its smoked taste and aroma with mushrooms.
  4. Pour chopped green onions to the future filling. The need to add salt must be determined by taste. Sometimes chicken is initially very salty.
  5. While the filling is still warm, add chopped cheese to it. Pour in the cream. Mix everything.
  6. Fill with tartlets.

Then you can immediately serve an appetizer to the table or first bake it in the oven at medium temperature until the cheese is melted.

Cheese salad in tartlets

Ingredients:

  • any crunchy bases - 9 - 10 pcs.;
  • processed cheese with any additives - 180 - 200 g;
  • garlic - 3-5 slices;
  • dill or parsley - ½ bunch;
  • salted olive mayonnaise - to taste.

Cooking:

  1. Remove the cheese in advance in the freezer so that it hardens sufficiently.
  2. After that, grate the product with the smallest divisions.
  3. Grind garlic in the same way.
  4. Rinse and dry the greens. Chop it into small pieces.
  5. Mix everything. Season with olive mayonnaise. Fill the base with mass.

This simple appetizer recipe is suitable for both a festive table and for everyday lunch. For example, such tartlets can be served with soup or broth.

Festive squid appetizer

Ingredients:

  • canned seafood - 180 g;
  • salted cucumbers - 4 - 5 pcs.;
  • boiled eggs - 4 pcs. (large);
  • any basis tartlets - 9 - 10 pcs.;
  • canned corn grains - 90 - 100 g;
  • spices, sauce, salt.

Cooking:

  1. Drain the marinade from the squid. Chop them with long straws.
  2. Crush cucumbers in the same seafood bowl.
  3. Add sliced ​​boiled eggs (they can be made quite large).
  4. Add corn without brine to the mass. Season with salted sauce, sprinkle with spices. Mix well.

Fill the selected basics with an original salad. Refrigerate before taking sample.

Korean style carrots

Ingredients:

  • basics of puff pastry - 12 - 14 pcs.;
  • Korean carrot - 130 - 150 g;
  • smoked sausage - 100 g;
  • Cherry - 100 g;
  • fresh cucumber - 1 pc.;
  • lettuce leaves - 5 pcs.;
  • mayonnaise (salted) - 3 dessert spoons.

Cooking:

  1. Cut the Korean appetizer smaller.
  2. Crumble slices of cherry.
  3. Rub the cucumber.
  4. Chop the sausage into strips.
  5. Lettuce leaves to tear with your hands.
  6. Mix everything, season with salt sauce.

Arrange the resulting salad on puff bases.

In order for the guests to definitely like tartlets with filling according to any recipe, you need to serve them immediately, until the basics are wet. The discussed appetizer can not be done in advance - both the taste and the type of ready-made meal will only lose from this.

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