Jowar Chicken Tartlet

For the tartlet crust: 

Measure and keep all the ingredients ready, arranging the necessary mise en place. 

In a large bowl, mix together the jowar flour, rice flour, flaxseed powder, tapioca flour, salt, and baking powder.

Add the butter cubes and rub them into the flour using your fingertips until the mixture resembles coarse crumbs.

Add the apple cider vinegar.

Beat the egg lightly and add three-quarters of it to the flour mixture.

Add the ice cubes to the ice-cold water. Then add the water spoon by spoon, only as much as needed, to form a pliable yet firm dough.

Roll the dough between two sheets of parchment paper into a rectangle. Fold one-third over the centre, then fold the remaining third over it, like a letter. Turn the dough around at 90 degrees, then repeat this step.

Wrap the dough in cling film and refrigerate for 1 hour.

Preheat the oven to 180°C.

For the filling: 

Pat the chicken dry with a paper towel.

In a bowl, whisk together 2 tablespoons of butter, minced garlic, salt, and pepper. Rub this mixture all over the chicken, including under the skin where possible.

Place the chicken on a baking tray with a sprig of rosemary. Place half a lemon and the whole garlic bulb, cut horizontally into halves, under the chicken.

Roast the chicken on the middle rack of the oven for 40–50 minutes, until the skin turns golden brown.

Remove the chicken carefully using oven mitts and allow it to cool.

Debone the chicken and set the meat aside. Reserve the skin and bones separately.

Collect the juices from the baking tray in a bowl and set aside.

In a saucepan, add the chicken bones and skin to 2 cups of water. Bring to a boil, then simmer for 10 minutes.

Strain the stock and discard the bones and skin.

In a skillet, heat 1 tablespoon of butter and sauté the onions until translucent.

Add the carrots and baby potatoes and stir-fry for 5 minutes.

Add salt, peas, and celery, and cook until the peas and celery are just tender.

Add the shredded chicken and mix well.

In a separate frying pan, lightly roast the jowar flour in 1 tablespoon of butter.

Gradually add the chicken stock, stirring continuously to avoid lumps.

Add the reserved roasting juices and continue stirring until the sauce thickens.

Add this thickened sauce to the chicken mixture and cook briefly until cohesive.

Stir in the fresh cream, sprinkle with parsley, and mix well. Turn off the heat and allow the filling to cool.

Assembling and baking: 

Preheat the oven again to 180°C.

Divide the dough into 8 small balls, each approximately 2.5 cm in diameter.

Press each ball into a tartlet tin, using your thumb to spread the dough evenly over the base and sides of the tin.

Trim the excess dough using a pair of scissors.

Prick the base with a pin or a fork to prevent any puffing during baking.

Place the tartlet shells on a baking tray and bake for 10 minutes, until lightly golden.

Remove from the oven and fill each tartlet with the chicken mixture.

Return to the oven and bake for another 10–15 minutes. Baking time may vary depending on the kind of oven.

Serve hot.