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Measure seasonings into a small bowl and stir to blend. Add onions. Melt butter in a large frying pan over medium-low heat. Spread chicken over the bottom of the pan. Sprinkle with the onion seasonings mixture. Add ¼ cup (60 mL) water. Cook over medium-low heat, constantly working with a fork to keep separated. You do not want it to clump or toughen. Cook until no pink in chicken remains, about 5 minutes. Turn into a bowl including juices. Stir in lemon peel if using. Refrigerate until cooled to room temperature or cover and refrigerate up to a day.
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To bake tarts, preheat oven to 350°F (175°C). If chicken mixture is cold, bring to room temperature. Break up any clumps with your fingers. In a large bowl, whisk eggs with sour cream. Stir in chicken mixture.
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Lightly butter 24 tart cups, about 3 inches (7.5 cm) wide. Melt butter. Lay 1 phyllo sheet on work surface and cover the remaining with a damp tea towel. Lightly brush the sheet of phyllo with butter. Spreading with a finger can be helpful. Top with another phyllo sheet matching corners. Brush with more butter. Repeat with 2 more sheets, brushing both. Cut into 4 inch (10 cm) squares.
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Pick up one square and gently press into one tart cup, forming a shell with phyllo points sitting above the muffin tin. Slightly separate these points to ruffle edges. Repeat with remaining squares. Spoon in chicken filling, about 3 tablespoons (45 mL) into each shell. Gently press down any chicken pieces sticking above the surface. Bake in 350°F (175°C) oven until phyllo is golden and filling set in centre when jiggled, 20 to 25 minutes. Meanwhile prepare the second batch of tarts for baking.
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When tarts are baked, remove tin to a rack to cool. Place the second tin of tarts in the oven and bake. After tarts have cooled 5 minutes, remove from tins and place on a rack.
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Serve right away or at room temperature sprinkled with chopped pistachios or fresh coriander or mint. They will keep well in a covered container in the refrigerator for at least a day or in the freezer for a month.
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EVEN EASIER: Spread 24 frozen tart shells out on baking sheets. Spoon chicken mixture into shells, adding about 3 tablespoons (45 mL) to each. Gently press down any pieces sticking above the surface. Bake in the middle of 375°F (190°C) oven until tarts seem set in the center when jiggled, 20 to 25 minutes. Cool on a rack for 5 minutes, before removing from their foil containers. Serve right away or at room temperature. Refrigerate if leaving more than 2 hours. They also freeze well.
Recipes
Persian Phyllo Tarts with Pistachios
Classy is a good way to sum up these gorgeous delicate looking tarts. With an intriquing mix of seasonings in a creamy lemon spiked filling and a final sprinkling of pistachios, they are impressive all the way.
Ingredients
- Serves: 24
- Prep Time:
- Cook Time:
- 1 lb (0.5 kg) ground chicken
- 1 tsp (5 mL) each ground cumin and paprika
- 1/2 tsp (2.5 mL) each cinnamon, turmeric and salt
- 1/4 tsp (1.25 mL) each cayenne and allspice
- 2 green onions, thinly sliced
- 2 tbsp (30 mL) butter
- freshly grated peel of 1 lemon (optional)
- 4 large eggs
- 1/2 cup (125 mL) sour cream (not no-fat)
- 1/2 cup (125 mL) unsalted butter
- 8 phyllo sheets
- chopped salted pistachios or fresh coriander or mint for garnish
Nutrition Info
- Per 1 tart serving Amount
- Calories 110
- Protein 5 g
- Fat 9 g
- Saturated Fat 4 g
- Carbohydrate 5 g
- Fibre 0 g
- Sugar 0 g
- Cholesterol 60 mg
- Sodium 117 mg
- Per 1 tart serving % Daily Value
- Potassium 1
- Calcium 2
- Iron 5
- Vitamin A 7
- Vitamin C 0
- Vitamin B6 4
- Vitamin B12 11
- Folate 5
- Magnesium 3
- Zinc 4
