Chicken Phyllo Mini Tarts

Recipe by Derf2440
READY IN: 55mins
YIELD: 24 tarts




  • 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