This little tartlet stemmed from my frustration trying to make "phyllo purses." Perfect appetizer before a fancy dinner or brunch with your friends. It's bursting with shrimp, curry, sun-dried tomatoes, green onions, ginger, cumin, coriander, turmeric, and topped with an egg...all hidden under the last sheets of phyllo dough. Well worth your time!

Fabienne Riesen
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C). Spray 4 tartlet pans with cooking spray.

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  • Heat oil in a small pan over medium-low heat. Cook and stir green onions, sun-dried tomatoes, ginger, lemon zest and juice, garlic, curry powder, coriander, and turmeric until the onions are translucent, 5 to 7 minutes. Increase the heat to medium, add shrimp, and mix until they turn pink, 3 to 4 minutes. Add cream and set aside.

  • Divide the phyllo dough into layers, about 1/16 inch thick. Spray each side with cooking spray, then use to line the prepared pans. Fill each with the shrimp mixture, then top with an egg and season with salt and pepper. Cover with another layer of sprayed phyllo dough. Brush tops with melted butter.

  • Cook in the preheated oven until tops are golden brown, about 20 minutes.

Cook's Note:

The amounts of phyllo dough are approximate. Also, I suggest using tartlet pans with removable bottoms.

Nutrition Facts

400 calories; 23.6 g total fat; 284 mg cholesterol; 485 mg sodium. 30.6 g carbohydrates; 18.7 g protein; Full Nutrition

Reviews

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/17/2020
I adjusted the seasonings to our taste (more scallions, garlic, and curry) and omitted the egg; this was delicious. I don’t have a tartlet pan so I made it in a glass pie dish because I hadn’t worked with phyllo before and didn’t know if it was worth the investment. It is. Will definitely make again. Read More