Mini Bbq Sausage Tartlets Recipes

MINI SAUSAGE PIES

Steps:

• Preheat oven to 375°. On a lightly floured surface, unfold pastry sheets; roll each into a 16x12-in. rectangle. Using a floured cutter, cut twelve 4-in. circles from 1 sheet; press onto bottoms and up sides of ungreased muffin cups. Using a floured cutter, cut twelve 3-1/2-in. circles from remaining sheet., Mix sausage, green onions, apricots and spices lightly but thoroughly. Place 1/4 cup mixture into each pastry cup. Brush edges of smaller pastry circles with egg; place over pies, pressing edges to seal. Brush with egg. Cut slits in top., Bake until golden brown and a thermometer inserted in filling reads 160°, 30-35 minutes. Cool 5 minutes before removing from pan to a wire rack. Freeze option: Cool baked pies and freeze in freezer containers. To use, partially thaw pies in refrigerator overnight. Reheat on a baking sheet in a preheated 350° oven until heated through, 14-17 minutes.

1-2-3 BARBECUE SAUSAGE

Steps:

• Divide sausages between two ungreased 13-in. x 9-in. baking dishes. Combine barbecue sauce and brown sugar; pour over sausages and toss to coat. , Bake, uncovered, at 350° for 35-40 minutes or until sauce is thickened, stirring once.

MINI BBQ SAUSAGE TARTLETS

Steps:

• Preheat oven to 350°.
• Spray 2 mini tartlet pans (should be 12 cups per pan) with cooking spray (remember to fill leftover tarlet cups with a small amount of water to prevent burning).
• Heat 10 inch pan on med high heat, add sausage, onion and green pepper, saute for 10 minutes.
• Add chopped mushrooms and garlic, continue to saute for an additional 3 minutes and drain if needed.
• Add oregano, basil, salt and pepper. Mix well.
• Pour in Barbecue sauce and simmer for 10 minutes to let flavors combine.
• Remove from heat and stir in Swiss cheese.
• Meanwhile prepare biscuits by cutting them in half and bringing the cut ends together to make a circle.
• Form them by hand into 2 1/2 inch circles and place them in the prepared tartlet pans by gently pressing down.
• Spoon a heaping tsp of the meat mixture in each circle.
• Cook in oven for 20 minutes.
• Remove and let cool on wire rack.
• Serve at room temperature.

SEAFOOD TARTLETS

Steps:

• Heat oven to 350 degrees.
• Whisk eggs and water in shallow dish until blended.
• Add 6 crackers; press to evenly cover. Let stand 2-3 minutes or until softened.
• Press 1 soaked cracker into each of 6 mini muffin pan cups sprayed with cooking spray.
• Repeat to make a total of 24 crusts.
• Bake 25 minutes. Cool.
• Fill cracker cups with chilled seafood salad , or other favorite salad.

CRAB TARTLETS

Steps:

• Cut roughly cherry tomatoes, put on paper towels and let drain. In the meantime, in a bowl, mix mayonnaise, vinegar, terragon and tabasco. Add crabmeat and mix. Sponge up the tomatoes and add to crab mixture. (You can prepare this step in advance, cover it, and put it in the fridge until next day).
• If you want, put miniature phyllo cups on a baking sheet and heat in a preheated oven of 250 F for about 5 minutes. Put the phyllo cups in a serving plate and garnish each phyllo cups with about 1 teaspoon of crab mixture.

MINI TOMATO AND BASIL TARTLETS

Steps:

• Preheat oven to 180°C.
• Grease two tartlet trays with 12 holes in each tray.
• Use a 7cm (3in) round cookie cutter to cut circles from the pastry then place into tartlet holes.
• Combine the tomatoes, basil and cheese in a bowl then divide the mixture between pastry shells.
• In another bowl whisk together the eggs and sour cream salt and pepper, then spoon a small amount into each pastry shell.
• Carefully stir each of the tartlets to combine the filling and the egg mixture.
• Bake in preheated oven for about 20 minutes or until golden brown. (If freezing see cooking tip below.).
• Remove from oven and allow to cool.
• TIP~ If the filling is cooked but the underside of the pastry is still uncooked as some ovens will cook pastry better than others, place them upside-down on an oven tray and brown briefly under the grill. Be careful that they don't burn.
• IF FREEZING ~.
• Cook tartlets until just lightly browned and filling is just firm.
• TO FREEZE.:.
• Let tartlets completely cool and flash freeze the tartlets on a tray lined with baking paper and when frozen transfer to a freezer bag or plastic container.
• To Defrost ~.
• Remove from freezer and defrost on bench, or in the fridge or in the microwave; you can also put one or two in the lunch box and they'll be defrosted by lunchtime.
• To reheat ~ (from frozen).
• Place frozen tartlets on tray and place in warm oven and cook for approx 10 minutes.

JIMMY DEAN SOUTHWESTERN SAUSAGE TARTS

Steps:

• Preheat oven to 350 degree F.
• Unwrap piecrusts and roll each out to slightly thinner than original thickness. Use a 4-inch cookie cutter to cut circles out of crust; gently press each circle into bottom and up the sides of ungreased muffin cup baking pans (crust will not reach top of tin). If necessary, re-roll dough scraps to make additional dough circles.
• Combine cooked sausage with remaining ingredients; mix well. Spoon mixture into each crust, filling about 3/4 full.
• Bake 40 minutes or until crust is browned.

CARAMELISED BANANA TARTLETS

Steps:

• Lightly brush a baking sheet with butter, place one sheet of filo pastry on a board and brush with melted butter, then another and brush with melted butter and dust with 1 tbls icing sugar. Now place a third sheet of filo on top and again brush with melted butter, then a fourth with melted butter and dust with 1 tbls icing sugar. Repeat this to create another pile with the rest of the filo.
• Cut out 3 x 3inch circles from each filo stack so you have 6 stacks. Place onto the buttered baking sheet and bake in a pre heated oven at 350F/180C for 5-7 minutes.
• Remove from oven and cool. Whip cream to soft peak and set aside.
• Heat the caster sugar in a heavy bottomed pan over high heat until dissolved then add banana chunks and cook for 1 minute.
• To assemble place a circle of filo on each plate, top with double cream, then a spoonful of bananas then another filo, cream and bananas. Top with third filo and dust with icing sugar. Drizzle a little of the caramel on the plate and decorate with a few segments of orange if desired.