Makes 24
These adorable tartlets—or hojarascas, as we call them in Peru—used to be present in every cocktail or dinner party a few decades ago. Despite being so popular in the past, they were eventually forgotten, as more modern nibbles replaced them.
24 baked mini tartlet shells
1 recipe ají de gallina (p. 149)
12 hard-boiled quail eggs, peeled
24 curly parsley leaves
1. Place about ½ tablespoon of ají de gallina in each tartlet.
2. Garnish with ½ quail egg and a small parsley leaf.
3. Serve immediately with cocktails or white wine.
Do not bother baking the tartlets yourself. Buy them ready-made in a good bakery or grocery store. These tartlets are a good way to use up any ají de gallina—or any other stews—leftovers. Use this as inspiration to create your own finger foods.