Chicken Phyllo Mini Tarts

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“This an entry for the RSC Winter, January 2005 - Appetizer Delicious and so easy.”
READY IN:
55mins
SERVES:
6
YIELD:
24 tarts
UNITS:
US

Ingredients Nutrition

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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