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Piquant Appetizer Turkey Tartlettes
Makes 24 Tartlettes
*Pastry for double-crust pie (use your favorite recipe)
*1 pound lean ground white turkey, such as Shady Brook Farms or Honeysuckle White
*1/2 cup onion, peeled and chopped
*1 tablespoon hot cooking oil
*8-ounce can tomato sauce
*1/2 cup seedless dark raisins, chopped
*1 tablespoon red wine vinegar
*1/2 teaspoon cinnamon
*1/2 teaspoon salt
*1/4 teaspoon allspice
*1/8 teaspoon pepper
1Preheat oven to 425F degrees.
2Prepare pastry for a double-crust pie. Roll out on a lightly-floured board to 1/8" thickness. Line miniature muffin or tartlette pans with pastry crust and prick crust with tines of a fork. Bake for 8 to 10 minutes or until no longer pink. Remove from oven and allow to cool.
3In a medium-heavy skillet, saute turkey and onion in oil over medium heat until turkey is lightly browned and onion is tender. Stir in remaining ingredients, mixing well; heat thoroughly.
4Fill pastry shells with turkey mixture, dividing evenly. Serve immediately.
  • Filled, baked shells can be arranged on an ungreased baking sheet. Cover and store in refrigerator for up to 2 days. Reheat, uncovered, at 375F degrees for 10 to 15 minutes or until heated through.
  • Source
    Recipe courtesy of Shady Brook Farms.
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