Chicken Phyllo Mini Tarts

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

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)

Recipe

• 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