Name: Moroccan tartlets
Yield: 6 servings
Cuisine: Bake
Ingredients: 30.00 g butter; 1.00 onion chopped; 1.00 garlic cloves, crushed; 1.00 fresh ginger grated; 0.00 turmeric ground, pinch; 0.00 cayenne pepper pinch; 45.00 ml sherry; 1.00 stock cube chicken; 150.00 ml water; 250.00 g turkey cooked, finely chopped; 60.00 g almonds ground; 7.00 ml icing sugar; 5.00 ml cinnamon ground; 9.00 phyllo pastry sheets; 30.00 g butter melted

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Ingredients (15)

TURKEY FILLING

30.00 g	butter
1.00	onion — chopped
1.00	garlic — cloves, crushed
1.00	fresh ginger — grated
0.00	turmeric — ground, pinch
0.00	cayenne pepper — pinch
45.00 ml	sherry
1.00	stock cube — chicken
150.00 ml	water
250.00 g	turkey — cooked, finely chopped

ALMOND MIXTURE

60.00 g	almonds — ground
7.00 ml	icing sugar
5.00 ml	cinnamon — ground

PASTRY

9.00	phyllo pastry — sheets
30.00 g	butter — melted

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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.