Chicken and Olive Pastries |
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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Ingredients:
1 cup sour cream |
1/2 cup monterey jack cheese, shredded finely |
4 green onions, chopped |
1 cup chopped black olives |
1 (2 ounce) can of drained chicken |
3 ready-made pie crusts |
Directions:
1. Preheat oven to 450°F.
2. Spray mini muffin tin.
3. Unfold pie crust and smooth out folds.
4. In a large mixing bowl mix all other ingredients.
5. With a 2-inch cookie cutter cut into the pie crust.
6. Place one cut out in each mini cup.
7. Press down lightly to form to the cup.
8. Spoon in mixture into each cup-just to the top of each cup not too full.
9. With the extra pie crust use a mini cookie cutter in any shape.
10. Then put one over each filled cup (optional).
11. Place in preheated oven on the middle rack and back for about 15-20 minutes or until golden brown.
12. Serve warm or cold.
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