Chicken Artichoke Pastry Tarts
From rosemaryblue 15 years agoIngredients
- 1 package refrigerated piecrusts shopping list
- 1/2 cup pecans, coarsely chopped shopping list
- 2 cups chopped cooked chicken shopping list
- 1 (14 ounce) can artichoke hears, drained and chopped shopping list
- 3 tablespoons mayonnaise shopping list
- 3 tablespoons sour cream shopping list
- 2 tablespoons chopped green onions shopping list
- 1/2 teaspoon salt shopping list
- 1/2 teaspoon coarsely ground pepper shopping list
- 1/4 teaspoon cayenne pepper shopping list
How to make it
- Toast pecans for about 5-10 minutes
- Unfold 1 of the pie crusts, press out fold lines
- With a 2-1/2 inch cookie cutter, cut out rounds
- Press the rounds into mini-muffin pans
- Continue to do this with both pie crusts, rerolling if needed
- Trim the edges as needed
- Place the pans on cookie sheets
- Cover, freeze for about 15 minutes
- Bake at 400 degrees for about 7-8 minutes, until golden brown
- Cool on wire racks for about 10 minutes
- Remove tart shells from pans, place on wire racks to cool
- CHICKEN SALAD
- Mix all the ingredients together
- Spoon into tart shells
- Can be served immediately OR chill up to 6 hours
- NOTE: these tarts may also be filled with ham salad, smoked salmon with dill, lemon juice, capers, green onions and sour cream
The Rating
Reviewed by 3 people-
This is an amazing idea, one thing that I really like is that they can be filled with whatever you like! No one but me in my house eats artichokes (I know, they're crazy!), so I could easily change this up for them. Thanks for an awesome idea!!
asheats in BIG BEAR LAKE loved it -
saving this one! Thank you!
mamalou in Attleboro loved it
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