Description
This little tartlet stemmed from my frustration trying to make “phyllo purses.” Perfect appetizer before a fancy dinner or brunch with your friends. It’s bursting with shrimp, curry, sun-dried tomatoes, green onions, ginger, cumin, coriander, turmeric, and topped with an egg…all hidden under the last sheets of phyllo dough. Well worth your time!
Ingredients
- cooking spray
- 2 tablespoons olive oil
- 8 green onions, chopped
- 2 tablespoons finely chopped sun-dried tomatoes in oil
- 1 (1 inch) piece fresh ginger, grated
- 1 lemon, zested and juiced
- 2 cloves garlic, chopped
- 1 teaspoon hot Madras curry powder
- 1 teaspoon ground coriander
- ½ teaspoon ground turmeric
- 1 ½ cups chopped raw shrimp
- 2 tablespoons heavy cream
- 6 ounces phyllo pastry
- 4 large eggs
- salt and ground black pepper to taste
- 2 tablespoons salted butter, melted
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Spray 4 tartlet pans with cooking spray.
- Heat oil in a small pan over medium-low heat. Cook and stir green onions
- sun-dried tomatoes
- ginger
- lemon zest and juice
- garlic
- curry powder
- coriander
- and turmeric until the onions are translucent
- 5 to 7 minutes. Increase the heat to medium
- add shrimp
- and mix until they turn pink
- 3 to 4 minutes. Add cream and set aside.
- Divide the phyllo dough into layers
- about 1/16 inch thick. Spray each side with cooking spray
- then use to line the prepared pans. Fill each with the shrimp mixture
- then top with an egg and season with salt and pepper. Cover with another layer of sprayed phyllo dough. Brush tops with melted butter.
- Cook in the preheated oven until tops are golden brown
- about 20 minutes.
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hr
Servings: 4