Chicken Artichoke Pastry Tarts |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 54 |
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A party pleaser! An easy appetizer that guests will love. No stress. Refrigerated pie crust cut into small rounds, pressed in mini-muffin tins, baked, filled later with a delicious chicken artichoke filling. Very nice presentation Ingredients:
1 package refrigerated piecrusts |
1/2 cup pecans, coarsely chopped |
2 cups chopped cooked chicken |
1 (14 ounce) can artichoke hears, drained and chopped |
3 tablespoons mayonnaise |
3 tablespoons sour cream |
2 tablespoons chopped green onions |
1/2 teaspoon salt |
1/2 teaspoon coarsely ground pepper |
1/4 teaspoon cayenne pepper |
Directions:
1. Toast pecans for about 5-10 minutes
2. Unfold 1 of the pie crusts, press out fold lines
3. With a 2-1/2 inch cookie cutter, cut out rounds
4. Press the rounds into mini-muffin pans
5. Continue to do this with both pie crusts, rerolling if needed
6. Trim the edges as needed
7. Place the pans on cookie sheets
8. Cover, freeze for about 15 minutes
9. Bake at 400 degrees for about 7-8 minutes, until golden brown
10. Cool on wire racks for about 10 minutes
11. Remove tart shells from pans, place on wire racks to cool
12. CHICKEN SALAD
13. Mix all the ingredients together
14. Spoon into tart shells
15. Can be served immediately OR chill up to 6 hours
16. NOTE: these tarts may also be filled with ham salad, smoked salmon with dill, lemon juice, capers, green onions and sour cream
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