Picadillo Tarts
Picadillo Tarts offer a delightful combination of savory beef, sweet currants, and toasted almonds encased in flaky phyllo pastry. Perfect as appetizers for gatherings, these bite-sized treats are flavorful, crispy, and garnished with fresh parsley, appealing to those who enjoy rich, textured flavors in a elegant presentation.
Ingredients
- 1/2 lb. ground chuck beef
- 1 medium onion, chopped ⓘ
- 1/3 cup slivered almonds, toasted and chopped ⓘ
- 1/3 cup currants
- 1/4 cup tomato sauce ⓘ
- 1 teaspoon brown sugar ⓘ
- 1/4 teaspoon salt ⓘ
- 1/4 teaspoon pepper ⓘ
- 1/4 teaspoon ground allspice ⓘ
- 10 sheets frozen phyllo pastry, thawed ⓘ
- 1/2 cup butter, melted ⓘ
- fresh parsley to garnish ⓘ
Instructions
- Cook ground chuck beef and chopped onion in a skillet until the meat is browned; drain well.
- Stir in toasted and chopped almonds, currants, tomato sauce, brown sugar, salt, pepper, and ground allspice.
- Place one sheet of phyllo on a damp towel, keeping remaining sheets covered.
- Lightly brush the phyllo sheet with melted butter.
- Top with another sheet and brush again with melted butter.
- Fold the stacked sheets in half, placing long edges together to form a 17 x 6-inch rectangle.
- Cut into 10 equal portions with a sharp knife.
- Repeat the process with remaining phyllo sheets.
- Press each portion into a lightly greased miniature muffin cup to form a shell.
- Spoon about 1 teaspoon of the beef mixture into each shell.
- Cover the filled shells with plastic wrap and refrigerate until ready to bake.
- Remove plastic wrap before baking.
- Bake at 400°F (200°C) for 8 minutes or until golden brown.
- Gently remove the tarts from the pan and serve warm or at room temperature.
- Garnish with chopped fresh parsley.
Tips & Substitutions
For a lighter version, substitute ground turkey for the ground chuck beef. You can also use dried raisins instead of currants or slivered walnuts instead of almonds. To prevent phyllo from drying out, keep the sheets covered while you work. Ensure even baking by rotating the muffin tin halfway through cooking. This dish is perfect as a party appetizer or a savory snack.
Serving Suggestions
These Picadillo Tarts are delightful on their own but can be served alongside a fresh salad or a salsa verde for added flavor. They pair beautifully with Beef Bourguignonne for a hearty meal. Consider serving them as part of a tapas-style spread, offering a variety of small bites for guests to enjoy.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the tarts in a preheated oven at 350°F (175°C) for about 10 minutes or until heated through. Avoid microwaving, as it can make the phyllo soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Picadillo Tarts contains roughly 36 calories, with 2g protein, 2g carbohydrates, and 3g fat. It is a good source of iron (12% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make the filling ahead of time?
Yes, you can prepare the beef filling a day in advance. Store it in the refrigerator in an airtight container. When ready to assemble, let it come to room temperature before filling the phyllo shells. This will enhance the flavors and make assembly easier.
What can I use instead of phyllo pastry?
If you can't find phyllo pastry, you can use pre-made pastry dough or puff pastry as an alternative. Roll it out to a similar thickness and cut it into squares to fit your muffin cups. The texture will differ but will still be delicious.
How can I make these tarts vegetarian?
To make vegetarian Picadillo Tarts, replace the ground beef with a mixture of sautéed mushrooms, lentils, and chopped vegetables such as bell peppers and zucchini. Season with the same spices to maintain the flavor profile of the dish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).