|2 cups||shredded cooked chicken|
|1||tart apple, peeled and grated|
|1 cup||grated Old cheddar cheese|
|1||green onion, minced|
|1 tbsp||chopped thyme|
|2||packages Tenderflake® frozen tart shells, thawed|
|1||egg, lightly beaten|
|1/2 tsp||coarse salt|
In bowl, combine chicken, apple, cheddar, green onion and thyme.
Divide the mixture over half (12) of the tart shells (scant ¼ cup per tart) Brush edges of tarts with egg. Gently remove remaining tart shells from their foil and top each to make pies, using the tines of a fork to secure edges. Brush with egg and sprinkle each with coarse salt. Using the tip of a sharp knife, make a few ventilation slits in the top of each pie.
Bake at 400°F (200°C) until pastry is golden and filling is hot and bubbling, about 30 minutes. Let cool for 5 minutes before serving.
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