Mini Bbq Sausage Tartlets Recipes

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.

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.

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.

SAUSAGE & CHEESE TARTS

Steps:

• Mix together sausage, cheese, ranch and red pepper.
• Scoop into tart shells.
• Bake@ 375 for 10-12 minutes.
• These also freeze very well.

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.

LEMON COCONUT TARTLETS

Steps:

• In bowl, combine sugar & flour.
• Beat in eggs, lemon peel & juice by hand.
• Divide the coconut among the tart shells (approximately 1 teaspoons each).
• Pour lemon mixture over top of coconut.
• Bake in 375 degree oven for 20-25 minutes or until filling is set.
• Cool before serving.