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Chicken Shank Tart recipe

Chicken Drumstick Tart

By Raymond Capaldi

2 serves

2 serves

20 mins

20 mins

50 mins

50 mins

The Bare Bird Chicken Drumsticks
The Bare Bird Chicken Drumsticks - Pack Shot


2 The Bare Bird chicken drumsticks
Olive oil
1 white onion, diced
100g diced Kent pumpkin,
Salt & pepper, to season
¼ head broccoli, cut into florets
60g miso paste
50mL rice-wine vinegar
1 sheet puff pastry
50g cashew jam
1 egg, beaten, to wash
50g unsalted cashews,
to serve


  1. Preheat oven to 200°C.
  2. Drizzle olive oil in baking tray, add onions and pumpkin then
    season with salt and pepper. Roast for 15 mins, remove and reduce
    heat to 180°C.
  3. Blanch broccoli florets. Mix miso paste with rice-wine vinegar and
    add to broccoli.
  4. Roast chicken drumsticks in oven for 25 mins. Set aside.
    Cut puff pastry with knife using plate as template. Then, using the
    back of knife and going anticlockwise around pastry, shape with knife
    to help it rise evenly.
  5. Spread cashew nut jam on middle of pastry, egg wash pastry sides
    then place roasted drumsticks, pumpkin, onions and marinated
    broccoli on pastry.
  6. Cook in oven for 15 mins.
  7. Remove from oven and serve with cashew nuts and extra
    cashew jam.

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