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Chicken and Olive Pastries

 2 Ratings
0 Comments
  • Prep Time 25 min
  • Total Time 45 min
  • Servings 36

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.

Ingredients

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)

Directions

  • 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.

Expert Tips

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Appetizer
Calories
95
(
Calories from Fat
55),
% Daily Value
Total Fat
6g
6%
(Saturated Fat
2g,
2%
),
Cholesterol
10mg
10%;
Sodium
150mg
150%;
Total Carbohydrate
6g
6%
(Dietary Fiber
0g
0%
),
Protein
4g
4%
;
% Daily Value*:
Iron
2%;
Exchanges:
1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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