These chicken and olive pastries make great appetizers that you can impress your guests. Make them ahead of time or have them ready in 45 minutes.
boxes refrigerated pie crusts, softened as directed on box
package (9 ounces) frozen diced cooked chicken (2 cups), thawed and chopped
cup shredded Monterey Jack cheese (3 ounces)
cup sliced pimiento-stuffed green olives, drained
cup chopped drained pimientos
cup sour cream
medium green onions, finely chopped ( 1/4 cup)
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.
Mix remaining ingredients except onions. Spoon about 1 tablespoon filling into each cup.
Bake 12 to 16 minutes or until pastry edges are golden brown. Sprinkle with onions.
Use 2 cups chopped cooked rotisserie chicken from the deli instead of the frozen chicken.
The filling can be made up to 2 days ahead of time; cover and refrigerate.
For a festive touch, cut leftover pastry with a miniature star- or snowflake-shaped cutter and place cutouts on top of filling in cups before baking.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Appetizer
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.