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Chicken and Olive Pastries

  • 36servings
  • 45minutes
  • 95calories

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Source: www.bettycrocker.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsB2, B3, B9, B12, C, P
MineralsChromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 3 boxes refrigerated pie crusts, softened as directed on box

  2. 1 package (9 ounces) frozen diced cooked chicken (2 cups), thawed and chopped

  3. 3/4 cup shredded Monterey Jack cheese (3 ounces)

  4. 1/2 cup sliced pimiento-stuffed green olives, drained

  5. 1/3 cup chopped drained pimientos

  6. 1/4 cup sour cream

  7. 4 medium green onions, finely chopped ( 1/4 cup)

Instructions Jump to Ingredients ↑

  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.

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