Chicken and Olive Pastries
- Ready In:
- 45mins
- Ingredients:
- 6
- Yields:
-
24-36 mini pastries
ingredients
- 1 cup sour cream
- 1⁄2 cup monterey jack cheese, shredded finely
- 4 green onions, chopped
- 1 cup chopped black olives
- 1 (2 ounce) can of drained chicken
- 3 ready-made pie crusts
directions
- Preheat oven to 450°F.
- Spray mini muffin tin.
- Unfold pie crust and smooth out folds.
- In a large mixing bowl mix all other ingredients.
- With a 2-inch cookie cutter cut into the pie crust.
- Place one cut out in each mini cup.
- Press down lightly to form to the cup.
- Spoon in mixture into each cup--just to the top of each cup not too full.
- With the extra pie crust use a mini cookie cutter in any shape.
- Then put one over each filled cup (optional).
- Place in preheated oven on the middle rack and back for about 15-20 minutes or until golden brown.
- Serve warm or cold.
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