Leek & Cabanossi Tartlets

Delicious, easy and practical finger food. Is held with one hand and enjoy it with all your soul, so loveable and delicious! Ideal for small snacking, for all times, on a thousand occasions.
The filling of these mini tarts contains our favorite leek with sweet notes, the super delicious Cabanossi, chewy mozzarella, cream and yogurt. Excellent ingredients wonderful combination, unique pleasures!
Yours!

work: 30′

time: 1h:00′

easy:

★Click with your mouse on the images to learn more.

Ingredients (24 mini tartlets) 24 frozen mini phyllo tart shells 50g (1.8 oz) olive oil 400g (14.1 oz) net weight of chopped leek 2 fresh onions, chopped ½ bunch parsley 100g (3.5 oz) salami Cabanossi or other sausage 100g (3.5 oz) greek yoghurt 200g (7.1 oz) sour cream thick 2 large eggs 150g (5.3 oz) grated Mozzarella 2 tbsp fine semolina salt & freshly ground pepper	In a large deep pan put the olive oil to heat on a medium heat. Add the leeks and onions chopped.	Turn them sometimes to brown. Add the parsley. Mix well and withdraw the pan from the heat. Briefly set aside to cool its contents.
Chop the Cabanossi and pour into the pan. Mix in the remaining ingredients, yogurt, cream, eggs ¾ of grated cheese, semolina, salt and pepper.	Stir the mixture well and leave aside to wait for a while.	In the pan with the trays of muffins put in each muffin a small round dough sheet. Gently squeezing with your fingers or the base of a small glass to get the shape of the casing.
Fill the containers with the mixture filling almost to top. Carefully, using a large spoon and a small.	On top sprinkle the remaining grated mozzarella.	Bake on the lower rack in a preheated oven at 180℃ (356℉, Gas Mark:4.2) air for ~30 minutes or until golden their surface, to inflate and has been cooked well the phyllo.

Remove the sheets of dough from the freezer ~30 minutes before use.

It is not necessary to grease trays of muffins. The dough sheets already contain a sufficient amount of butter.

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Author Zambia G. Sifaki