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Instructions
Preheat the oven to 400 F (200 C). Lay one sheet of phyllo pastry on a large, clean cutting board. Brush with melted butter. Top with the second sheet of phyllo pastry and brush with remaining butter. Cut the pastry lengthwise into 4 strips and crosswise into 6 strips to make 24 equal-sized squares.
Press each square into the bottom of a buttered, mini muffin tin. Bake for 3 to 4 minutes or until golden and crisp. Cool completely and reserve in an airtight container for up to 4 days.
Blend the tuna with the cream cheese and red pepper until almost smooth. Spoon the mixture into the cups and garnish with lemon peel or chopped chives (if using). Makes 24 tartlets.
Variations: Substitute other flavoured tunas such as Sun-dried Tomato & Basil or Spicy Thai Chili.
Tips:
- Spoon the mixture onto melba or pumpernickel rounds instead of making the toast cups.
- Make lemon peel strands using a citrus zester.
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