Fancy Meatball Tarts

                                                      

                        Fancy Meatball Tarts
Can you think of a cuter way to present mini meatballs than in golden phyllo cups? You can make these moist meatballs ahead of time. This will simplify your final prep on the evening of the party. Don’t hesitate to switch up the seasonings used in the meatballs. Try your favourite combo—or, if you’re making them on warmer days, consider using chopped fresh basil and oregano.

Ingredients:
1 egg
1/4 cup (60 mL) milk
1 slice white bread, or 1/4 cup (60 mL) fine dry bread crumbs
1 lb (455 g) ground beef
1/2 tsp (2 mL) dried leaf thyme
1/2 tsp (2 mL) paprika
1/2 tsp (2 mL) salt
Generous pinch of allspice (optional)
1/2 cup (125 mL) finely grated Parmesan
1/4 cup (60 mL) finely chopped green onion tops
9 sheets frozen phyllo pastry, thawed
1/3 cup (80 mL) melted butter
3/4 cup (175 mL) jellied cranberry sauce
Chopped green onions or tiny basil leaves for garnish (optional)

Directions:

Preheat oven to 400°F (204°C).

For meatballs, whisk egg and milk together in a small bowl. If using white bread, remove crusts and discard. Finely chop white bread. Stir chopped bread or bread crumbs into milk mixture. Let sit until mushy, about 10 minutes.

Spread out meat in a large bowl. Spread bread mixture overtop. Sprinkle with thyme, paprika, salt and allspice. Work in with a fork. Then work in cheese and onions. Don’t hesitate to use your hands to mix.

Line a rimmed baking sheet with parchment. Using moistened hands, shape 1 tbsp (15 mL) of meat mixture into a 1-inch (2.5-cm) ball; place on baking sheet. Repeat with remaining mixture. Bake 10 minutes. (Meatballs will bake more in tart shells.) If not using baked meatballs right away, place on a sheet pan. Cover and refrigerate up to 2 days, or freeze in a sealed container. Bring to room temperature before baking in phyllo shells.

To prepare pastry, heat oven to 350°F (177°C).

Unroll phyllo on a counter. Carefully remove one sheet and place on counter separately. (Keep remaining phyllo covered with a clean damp dishtowel.) Lightly brush single sheet with melted butter. Top with a second sheet, lining up sheets as best you can, and brush with butter. Repeat with a third sheet and brush with butter. Cut stacked sheets into 3-inch (8-cm) squares. Nestle each into the well of a mini muffin cup, gently pressing into the bottom and up the sides. Repeat with remaining squares. If you only have one muffin tin, work in batches.

Heat jellied cranberry sauce in microwave just until it starts to bubble. Stir until smooth. Pour into a small bowl. Roll one meatball in sauce to coat lightly, then carefully place in a phyllo cup. Repeat until all cups are filled. Bake in centre of oven until phyllo is golden, 5 to 7 minutes. Meanwhile, repeat process using remaining meatballs and phyllo in a second muffin pan.

If you wish, brush top of baked warm meatballs with more cranberry sauce. Serve warm, garnished with sliced green onions or tiny basil leaves if desired.   Makes 30 tarts

Phyllo-Wrapped Herbed Pork Tenderloin With Mushrooms

Phyllo-Wrapped Herbed Pork Tenderloin With Mushrooms

Zesty mustard and savoury herbs surround moist pork in a crispy wrapping in this easy-to- make but impressive dinner. The tender, flavourful mushrooms are so simple yet so delicious. Fresh herbs make all the difference in this dish so do pick them up at the store, or if you grow them at home, check your garden under the snow—you might be surprised to find green sage and thyme there ready to pick. This recipe can easily be doubled for more servings; just sauté the mushrooms in two batches or use two skillets to avoid overcrowding, which makes 
them steam. A digital probe thermometer is very helpful to cooking the pork enclosed in pastry to perfection. Serve lightly cooked green beans and roasted or mashed potatoes on the side. Serves 4
Ingredients:

1 lb (500 g) pork tenderloin, trimmed
Salt and freshly ground pepper
2 tsp (10 mL) vegetable oil
¼ cup (60 mL) butter, divided
2 tbsp (30 mL) grainy mustard or 1½ tbsp (22 mL) smooth Dijon mustard
1½ tsp (7 mL) chopped fresh sage
1 tsp (5 mL) chopped fresh thyme
3 sheets phyllo pastry
Mushrooms
2 tbsp (30 mL) butter
12 oz (375 g) small mixed cremini and white mushrooms, sliced if larger
1 tsp (5 mL) chopped fresh sage
½ tsp (2 mL) chopped fresh thyme
Salt and freshly ground pepper
2 tbsp (30 mL) chopped fresh parsley

Directions:
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.

Pat pork dry and season all over with salt and pepper. Heat oil in a large skillet over high heat; add 1 tbsp (15 mL) of the butter and swirl until melted. Brown pork on all sides, about 5 minutes total. Transfer to a plate and let cool. (Reserve skillet.)

In a small bowl, combine mustard, sage and thyme.

Melt remaining butter. Lay 1 sheet of phyllo on work surface with one long side facing you and brush lightly with butter, then repeat, stacking the 3 sheets and ending with butter. Place pork parallel to the long side of the phyllo closest to you, about 2 inches (5 cm) up from the edge. Spread mustard mixture over top, sides and ends of pork. Starting with the long edge closest to you, fold pastry over pork, then fold both short sides in toward the centre over the pork. Roll up to enclose pork, without wrapping too tight.

Place seam-side down on prepared baking sheet and brush outside of phyllo with butter. Insert a leave-in probe thermometer through the phyllo at one end of the roll near the bottom, so the tip is in the thickest part of pork.

Bake for about 18 minutes or until phyllo is golden and crisp and thermometer in pork registers 145°F (63°C) for medium-rare. Let rest for 5 minutes.

For the mushrooms, return skillet to medium-high heat. Add butter and swirl to coat. Cook mushrooms, stirring often, for about 10 minutes or until liquid is released and mushrooms are lightly browned but not dry. Stir in sage and thyme; season to taste with salt and pepper; sauté for 1 minute to blend flavours. Remove from heat and stir in parsley.

Cut pork into medallions, cutting crosswise on a slight angle with a serrated knife. Spoon mushrooms onto warmed plates and arrange pork medallions alongside.