Tuesday, 13 May 2008

San Sebastian CombinationTarts


24 x wonton wrappers
1 tbsp extra virgin olive oil
1/3 cup finely minced onion
2 Tbsps finely minced red pepper
2 cloves garlic, minced
1 cup minced button mushrooms
1/2 cup plain tomato sauce
3 Tbsps semi-sweet sherry
1/4 cup whipping cream
1 cup loose crab meat o chicken
coarse salt and ground black pepper
parsley for garnish
Preheat oven to 375 °F Brush a 12-cup mini-muffin tin with olive oil and brush wonton wrappers lightly with oil. Press into muffin cups and bake for 10 minutes, until golden.
In a sauté pan over medium-high heat, add 1 tbsp oil, onion and pepper. Sauté for 5 minutes until onion is tender. Add garlic and mushrooms and sauté until mushrooms are soft and pan is dry. Add tomato sauce, brandy and cream and cook 5 minutes to reduce. Add crab to warm, and season to taste. Spoon warm filling into baked shells and garnish with chopped parsley and grated cheese. Serve warm.

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