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Sassy Sausage And Goat Cheese Phyllo Tartlettes Recipe

Ingredients

How to make it

  • Take out one package from box of the phyllo dough and let thaw for 30 minutes while doing other tasks.
  • Add olive oil to skillet, and add diced onions, sauté till translucent.
  • While onion's in the skillet, take sausage out of its skin (easier when slightly frozen) cut it up into smaller chunks and place into skillet on medium heat. Cook till well browned.
  • Drain any oil off, and place cooked sausage and now caramelized onions into your food processor (don't have a food processor? simply place in bowl and mix with a pastry blender till all ingredients are well incorporated)
  • Add all other ingredients except for phyllo sheet and butter, that is. Mix/pulse till well incorporated.
  • Set aside mixture or keep in fridge till ready to use.
  • Take out mini-muffin pans and butter them up.
  • On clean cutting surface, take out phyllo dough sheets.
  • Take four sheets stacked (they may break on you, that's ok, no one is perfect and it won't matter since no one will know or can tell) and place them on cutting surface.
  • Generously baste stacked sheets with melted butter.
  • Cut into 4 or 5 strips, roughly 1-1/2" wide. Next cut them the other way creating squares/rectangles.
  • Place squares (2 sheets or so thick) in a criss cross fashion into each and every indent of the mini-muffin pan, take teaspoon of filling and place inside.
  • Lightly fold over any phyllo over mixture. Add another little square of phyllo to top them off. They do not have to look beautiful - don't even try since the phyllo dough is usually tricky to work with, and once baked, they'll look gorgeous - I promise!
  • Place into hot 375 degree oven and bake for 12-15 minutes till nicely browned.
  • Let cool for two minutes and the tartlettes will pop out.
  • Serve on warm platter or serving tray - enjoy!

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