Sweet Pea Tarts - Fancy Cookies
Ingredients:
2 boxes mini-phyllo dough shells
4 potatoes, baked
4 tablespoons organic chicken broth
4 tablespoons freshly grated Romano cheese
1 cup frozen peas, thawed
1.) Preheat oven to 350o F. Defrost the shells, place them on a cookie sheet and bake for 5 minutes or until crisp.
2.) While the baked potatoes are still warm, use a fork and mash them with the chicken broth and grated cheese, Fill the tart shells with the warm potatoe mixture. Gently press the peas onto the filling, covering completely like it was a fruit tart. Serve immediately.