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MPJ Spiced Turkey Tartlets TT
1

Credit
Recipe by Michelle Peters-Jones (www.thetiffinbox.ca).

Serves: 10
This recipe makes about 10 tartlets, but can be easily scaled up to make more.
  1. To make the phyllo tartlet shells, lay out the phyllo pastry on a well-floured surface (cover the remaining pastry with a damp cloth to stop it from drying out). Cut into four lengthwise, then cut again into approximately 1.5” (4 cm) squares.
  2. Preheat oven to 350oF (175oC).
  3. Turn a mini muffin tin upside down. Gently brush each square of phyllo generously with the melted butter and place on an upside-down muffin mold, layering three squares per mold. Don’t worry if any squares tear, it won’t affect the look of the shell.
  4. Transfer carefully to a preheated oven, and bake for about 4 - 5minutes, or until you can see the shells turning golden.  Remove from oven very carefully, and gently lift each shell and place it on a wire rack. They are very delicate at this stage. Let cool completely before filling.
  5. Make the filling: pour the oil in a pan, and add the onion. Fry gently for a few minutes, until softened, then add the garlic. Fry for an additional minute, and add the ground turkey and spices.
  6. Fry until the turkey is cooked. Add a splash of water if the turkey mixture is getting too dry. Season to taste with salt and pepper, and stir in the parsley.
  7. Fill the tartlets with the turkey mixture and sprinkle a little extra parsley on top, to serve.
  8. You can make both the phyllo shells (stored carefully in an airtight tin) and the turkey filling in advance. Just assemble before serving.

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