Turkey Tartlets with Cranberry Salsa
- Ingredients
- 500 g (1 lb.) ground Turkey
- 2 oz. (60 g) Onion, chopped
- 2 tbsp. (30 mL) Water
- 1 tsp. (5 mL) Salt
- 1 tsp. (5 mL) dried Thyme
- ½ tsp. (2 mL) ground Pepper
- 1 egg
- 1/3 cup (75 mL) light Sour Cream
- 24 frozen mini tart shells
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- Cranberry Salsa:
- Yields: 1 cup (250 mL)
- 4 oz. (120 g) fresh or frozen Cranberries
- 2 oz. (60 g) Sugar
- 2 Green Onions, sliced
- ¼ cup (50 mL) fresh Coriander leaves
- 1 Lime, grated and juiced
- 2 tsp. (10 mL) chopped Ginger root
- 1 Jalapeno pepper, sliced
- Directions
- Combine turkey, onion, water, salt, thyme and pepper in a skillet; cover and simmer until meat is no longer pink, about 15 minutes. Remove from heat; mix egg and sour cream together; stir into meat mixture. Fill tart shells; bake at 400F (200C) for 12-15 minutes. Serve warm topped with salsa.
Salsa: combine cranberries, sugar, onions, coriander, lime juice, rind, ginger root and jalapeno pepper in food processor bowl. Pulse on/off until mixture is chopped (not pureed). Cover and chill at least 2 hours or up to 1 week.
