Chicken and Mushroom Taco Tartlets
For the chicken filling, heat the oil in a sauté pan and fry leek and garlic until soft. Add the mushrooms and cook for a further 1-2 minutes then add the flour and fold through. Cook for a further minute then deglaze with white wine, stirring regularly until it comes to the boil. Add the chicken stock and mustard and boil until thick. Add chicken and simmer for 5-10 minutes. Remove from the heat and add the parsley. Cool a little.
Meanwhile preheat the oven at 190C and grease a 12-hole cupcake tin.
Place each street taco into the cupcake tin pressing down to form a taco cup. Fill with the chicken filling and a sprinkle over cheese. Bake in the oven for 10-15 minutes until golden and crisp.