Picadillo Tarts

• 1/2 lb. ground chuck beef
• 1 medium onion, chopped
• 1/3 c. slivered almonds, toasted and chopped
• 1/3 c. currants
• 1/4 c. tomato sauce
• 1 tsp. brown sugar
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1/4 tsp. ground allspice
• 10 sheets frozen phyllo pastry, thawed
• 1/2 c. butter, melted
• fresh parsley to garnish

1. Cook ground chuck beef and onion in a skillet until meat is browned; drain well.
2. Stir in almonds and the next 6 ingredients. Place 1 sheet of phyllo on a damp towel (keep remaining phyllo covered).
3. Lightly brush phyllo with melted butter.
4. Top with another sheet and brush again with melted butter.
5. Fold in half, placing long edges together to make a 17 x 6-inch rectangle.
6. Cut into 10 equal portions using a sharp knife.
7. Repeat procedure with remaining phyllo.
8. Press each portion of phyllo into a lightly greased miniature muffin cup, forming a shell.
9. Spoon about 1 teaspoon of the beef mixture into each shell.
10. Cover with plastic wrap; refrigerate until ready to bake.
11. Remove plastic wrap.
12. Bake at 400u0b0 for 8 minutes, or until golden brown.
13. Gently remove from pan; serve warm or at room temperature.
14. Garnish with chopped parsley.
15. Makes 50 appetizers.

ground chuck beef, onion, slivered almonds, currants, tomato sauce, brown sugar, salt, pepper, ground allspice, phyllo pastry, butter, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=257668 (may not work)