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Once the dough has chilled, lightly dust a work surface with flour, then roll the pastry out to a 3 mm thickness. Using a 10 cm round cutter, cut rounds of pastry and gently ease into 7 cm tart tins.

In small container whisk with a fork egg white and 1 teaspoon water; using a pastry brush apply light coat of egg wash to each star. Bake 7-8 minutes or until puffed up and golden brown.

With a pastry brush, brush the butter evenly over the chicken and season with sea salt and freshly ground black pepper. Roast the chicken in the preheated oven for 20 minutes to gain some colour.