Delicate, creamy little mouthfuls, quick to prepare and guaranteed to impress.
sheets phyllo pastry
cup unsalted butter, melted
skinless, boneless chicken breasts, cooked and cut into ½-inch cubes
tablespoon cranberry sauce
cup whipping cream or creme fraiche
scallions, finely chopped
teaspoon finely grated lemon rind
thin strips of lemon rind, to garnish
1. Preheat the oven to 400 degrees. Lay a sheet of phyllo out on a work surface and brush with butter. Place a second sheet on top and bruch with butter, then repeat to make two stacks, each with three layers of phyllo pastry. 2. Using a round 3-inch cutter, cut 26 disks from the phyllo and, butter-side-down, press gently into individual fluted tartlet pans about 2-inches across and 3/4-inch deep. 3. Place small circles of waxed paper into the pastry shells and fill with pie weights or rice. Bake for 10 minutes, or until golden. Remove the weights or rice and paper and cool the pastry in the pans. 4. In a bowl, combine the chicken, cranberry sauce, cream or creme fraiche, scallions, lemon rind and some salt and pepper. Spoon into the tartlet shells and garnish with the lemon rind. Chef's tip: The chicken can be replaced with cooked turkey, duck or flaked smoked trout.