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Categories:
butter shallots red pepper fresh ginger basil portabella mushroom salt ground chicken breadcrumbs lemon lemon egg fresh parsley pastry butter shredded cheese
Viewed: 58 - Published at: 5 years agoIngredients
- 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)
Method
- 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
