Recipe

Chicken Artichoke Pastry Tarts Recipe

	Rosemaryblue / All my dishes 1 year, 2 months ago 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 Prep:30m Cook:30m Servings:54	Rosemaryblu
	easy

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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

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

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Comments

asheats 1 year, 2 months ago said:
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!!

mamalou 1 year, 2 months ago said:
Saving this one! Thank you!

conner909 1 year, 2 months ago said:
MOM...(short for My Oh My!) These look really good....love the combo of chicken and artichokes!Thanks!

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