One of my favorite items which you will always find in my freezer are the mini phyllo pastry shells. They are inexpensive, will keep a long time, and you can use them for savory bites, or sweet desserts, and the possibilities are endless as far as what to fill them with. I could go on forever here, but for the purposes of this post, I will keep it to this sweet onion marmalade/chutney which I made to compliment a pork tenderloin glazed with dijon. I had some leftover and thought it would be nice with a little cheese in these cute little shells.
The onion marmalade is very quick and easy to prepare, but if you want to use a store bought chutney, there are lots of great flavors that would be just as good.
Try these the next time you need a quick appetizer and enjoy!
Wine Pairing: try a Sauvignon Blanc or Sancerre with this.
Makes about 2/3 cups
1 1/2 tbsp unsalted butter
2 cups chopped onions
1 1/2 tbsp white sugar
1/2 cup balsamic vinegar
1/4 cup red wine
salt and coarse ground pepper to taste
Heat butter in medium heavy saucepan. Add onion, a pinch of salt and pepper and cook 5 minutes stirring often. Sprinkle with sugar and continue cooking until onions are soft and browned. About 8-10 minutes.
Add vinegar and wine and simmer until almost all the liquids have evaporated and onion mixture is syrupy. About 5 minutes. Bring to room temperature before using.
This can be made 2 days ahead of time. Just keep covered and refrigerated.
Mini Manchego and Onion Marmalade Tartlets
1 (1.9 ounce) package frozen mini phyllo pastry shells
1 cup finely grated manchego or mahon cheese (about 2 ounces)
3-4 tablespoons onion marmalade
fresh thyme or marjoram leaves for garnish
Preheat oven to 400 degrees. Arrange phyllo shells on baking sheet. Add 1/2 teaspoonful of marmalade/chutney into shells. Top each with grated cheese.
Bake for about 6-8 minutes or until bubbly. Garnish with a few small thyme or marjoram leaves. Can be served hot or at room temp.