Picadillo Tarts

Directions

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