Ingredients:
1 tablespoon butter
3 shallots, finely chopped
1 roasted red peppers, chopped ( I used bottled)
1 teaspoon fresh ginger, finely minced
1 teaspoon dried basil
1 medium portabella mushrooms, finely chopped
salt and pepper
1/2 lb ground chicken
2 tablespoons fine dry breadcrumbs
1/2 lemons, zest of
1/2 lemons, juice of
1 eggs, 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:
Preheat oven to 350f degrees
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
Combine in a bowl, the ground chicken, bread crumbs, lemon zest and juice, parsley and egg
Add the cooled mixture from the frypan; stir to mix thouroughly
Refrigerate until ready to use
Melt 1/4 cup butter
Brush some of the melted butter on mini muffin tin, set aside
Prepare 8 phyllo sheets to make crust for tarts
Keep the phyllo sheets covered with a damp teatowel so that they don’t dry out
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
Cut the 4 piled sheets into 12 equel squares
Fit the 12 squares into the mimi muffin tin to make tarts
Fill each tart with 1 tablespoon of chicken mix; top with shredded cheese
Bake in preheated 350f degree oven for 30 minutes or until browned and bubbling and the cheese is melted
Repeat with the other 4 phyllo sheets to fill 12 more tarts
Servings: Serve
Time preparation: 20 min.
Time total: 55 min.