Chicken and Olive Pastries

 

3

boxes refrigerated pie crusts, softened as directed on box

1

package (9 ounces) frozen diced cooked chicken (2 cups), thawed and chopped

3/4

cup shredded Monterey Jack cheese (3 ounces)

1/2

cup sliced pimiento-stuffed green olives, drained

1/3

cup chopped drained pimientos

1/4

cup sour cream

4

medium green onions, finely chopped ( 1/4 cup)

• 1 Heat oven to 400º. Cut pie crusts into circles with 2 1/2- to 3-inch round cookie cutter or pastry wheel. Place 1 pastry circle in each of 36 small muffin cups, 1 3/4x1 inch, pressing slightly.
• 2 Mix remaining ingredients except onions. Spoon about 1 tablespoon filling into each cup.
• 3 Bake 12 to 16 minutes or until pastry edges are golden brown. Sprinkle with onions.