Moroccan tartlets

Recipe from: 1/1/2004 12:00:00 AM

Ingredients 18
Servings 6
Time

Ingredients

  • TURKEY FILLING
  • 30
    g
    butter
  • 1
    onion, chopped
  • 1
    garlic clove, crushed
  • 1
    x 2,5 cm piece fresh ginger, grated
  • pinch turmeric
  • pinch cayenne pepper
  • 45
    ml
    sherry
  • 1
    chicken stock cube
  • 150
    ml
    water
  • 250
    g
    leftover cooked turkey, finely chopped
  • ALMOND MIXTURE
  • 60
    g
    ground almonds
  • 7
    ml
    icing sugar
  • 5
    ml
    cinnamon
  • PASTRY
  • 9
    sheets phyllo pastry
  • 30
    g
    butter, melted
 

Method

 
Preheat the oven to 190 °C and grease a muffin tin with 12 hollows with butter or oil.
Turkey filling
Melt the butter and stir-fry the onion for five to seven minutes.
Add the garlic, ginger, turmeric and cayenne pepper and fry for another one to two minutes.
Add the sherry, stock cube, water and turkey and simmer for five to 10 minutes or until most of the liquid has evaporated.
Leave to cool.
Almond mixture
Meanwhile, mix the almonds, icing sugar and cinnamon.
Pastry
Brush each sheet of pastry with melted butter and stack three sheets on top of one another.
Cut each stack into quarters so that you have 12 squares.
Divide the turkey and almond mixture among the 12 squares, first spooning the turkey mixture on the squares, then topping it with the almond mixture.
Bring the corners of the squares together and press together to secure.
Place a parcel in each muffin hollow and bake for 15 to 20 minutes or until golden brown and done.
Serve lukewarm as a snack.
 

Read more on: poultry  |  bake  |  stir-fry
 

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