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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 14 |
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Pineapple and almonds enhance the creamy chicken salad in these cute tartlets made with convenient refrigerated pie pastry. Lois Holdson of Millersville, Maryland shared the recipe. Ingredients:
1 package (15 ounces) refrigerated pie pastry |
2 cups cubed cooked chicken |
1 can (8 ounces) unsweetened crushed pineapple, drained |
1/2 cup slivered almonds |
1/2 cup chopped celery |
1/2 cup shredded cheddar cheese |
1/2 cup mayonnaise |
1/2 teaspoon salt |
1/2 teaspoon paprika |
topping: |
1/2 cup sour cream |
1/4 cup mayonnaise |
1/2 cup shredded cheddar cheese |
Directions:
1. Cut each sheet of pie pastry into 4-1/2-in. rounds; reroll scraps and cut out additional circles. Press pastry onto the bottom and up the sides of 14 ungreased muffin cups.
2. Bake at 450° for 6-7 minutes or until golden brown. Cool on a wire rack.
3. In a large bowl, combine the chicken, pineapple, almonds, celery, cheese, mayonnaise, salt and paprika; refrigerate until chilled.
4. Just before serving, spoon two rounded tablespoonfuls of chicken salad into each pastry cup. Combine sour cream and mayonnaise; spoon over filling. Sprinkle with cheese. Yield: 14 servings.
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