MINI HOT BROWNS

MINI HOT BROWNS image

Categories turkey

Yield Makes 12 appetizers

Number Of Ingredients 15

For the Mornay sauce:
1 Tablespoon whole butter
1 Tablespoon all-purpose flour
1/2 cup heavy cream
2 Tablespoons shredded Pecorino Romano cheese
Salt and pepper
For the tarts:
12 mini phyllo tart shells
1/2 cup cold Mornay sauce (see recipe below)
1/2 cup roasted turkey breast, chopped fine
1/4 cup diced tomatoes
1 slice cooked bacon, chopped fine
1 teaspoon paprika
1/4 cup grated Romano cheese
1 teaspoon chopped parsley

Steps:

Make the Mornay sauce: Melt the butter in a saucepan and slowly whisk in the flour until combined to form a thick paste or roux. Continue to cook the roux for 2 minutes over medium-low heat, stirring frequently. Whisk the heavy cream into the roux and cook over medium heat until the cream begins to simmer, 2 to 3 minutes. Remove the sauce from the heat and slowly whisk in the Pecorino Romano cheese until the sauce is smooth. Add salt and pepper to taste. Chill. Assemble the tarts: Heat the oven to 325ÃÂ°F. Place the tart shells 1/2-inch apart on a baking sheet lined with parchment paper. In a mixing bowl, mix together the cold Mornay sauce, turkey and tomato. Fill a pastry bag with the mix, and then carefully fill each tart shell to the top. Sprinkle each with bacon, paprika, and Romano cheese. Place the tarts in the oven for 8 to 10 minutes, or until they're heated all the way through. Garnish with parsley, and serve warm.