This recipe makes about 10 tartlets, but can be easily scaled up to make more.
- To make the phyllo tartlet shells, lay out the phyllo pastry on a well-floured surface (cover the remaining pastry with a damp cloth to stop it from drying out). Cut into four lengthwise, then cut again into approximately 1.5” (4 cm) squares.
- Preheat oven to 350oF (175oC).
- Turn a mini muffin tin upside down. Gently brush each square of phyllo generously with the melted butter and place on an upside-down muffin mold, layering three squares per mold. Don’t worry if any squares tear, it won’t affect the look of the shell.
- Transfer carefully to a preheated oven, and bake for about 4 - 5minutes, or until you can see the shells turning golden. Remove from oven very carefully, and gently lift each shell and place it on a wire rack. They are very delicate at this stage. Let cool completely before filling.
- Make the filling: pour the oil in a pan, and add the onion. Fry gently for a few minutes, until softened, then add the garlic. Fry for an additional minute, and add the ground turkey and spices.
- Fry until the turkey is cooked. Add a splash of water if the turkey mixture is getting too dry. Season to taste with salt and pepper, and stir in the parsley.
- Fill the tartlets with the turkey mixture and sprinkle a little extra parsley on top, to serve.
- You can make both the phyllo shells (stored carefully in an airtight tin) and the turkey filling in advance. Just assemble before serving.