Chicken Phyllo Mini Tarts |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This an entry for the RSC Winter, January 2005 - Appetizer Delicious and so easy. Ingredients:
1 tablespoon butter |
3 shallots, finely chopped |
1 roasted red pepper, chopped (i used bottled) |
1 teaspoon fresh ginger, finely minced |
1 teaspoon dried basil |
1 medium portabella mushroom, finely chopped |
salt and pepper |
1/2 lb ground chicken |
2 tablespoons fine dry breadcrumbs |
1/2 lemon, zest of |
1/2 lemon, juice of |
1 egg, lightly beaten |
3 tablespoons fresh parsley, chopped |
8 sheets phyllo pastry |
1/4 cup butter, melted |
1/2-3/4 cup shredded cheese, your choice (i used garlic havarti) |
Directions:
1. Preheat oven to 350f degrees
2. Heat 1 tablespoon butter in a nonstick frypan, add shallots, red pepper, ginger, basil, mushroom, salt and pepper, saute for 5 minutes; set aside to cool
3. Combine in a bowl, the ground chicken, bread crumbs, lemon zest and juice, parsley and egg
4. Add the cooled mixture from the frypan; stir to mix thouroughly
5. Refrigerate until ready to use
6. Melt 1/4 cup butter
7. Brush some of the melted butter on mini muffin tin, set aside
8. Prepare 8 phyllo sheets to make crust for tarts
9. Keep the phyllo sheets covered with a damp teatowel so that they don't dry out
10. Brush butter on one sheet of pastry, lay a second sheet on top and butter it; continue to top each of 4 sheets with butter
11. Cut the 4 piled sheets into 12 equel squares
12. Fit the 12 squares into the mimi muffin tin to make tarts
13. Fill each tart with 1 tablespoon of chicken mix; top with shredded cheese
14. Bake in preheated 350f degree oven for 30 minutes or until browned and bubbling and the cheese is melted
15. Repeat with the other 4 phyllo sheets to fill 12 more tarts
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