Chicken Salad Tarts
|All purpose flour||2 1⁄2 Cup (40 tbs)|
|Shortening||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Milk||2⁄3 Cup (10.67 tbs)|
|Chopped cooked chicken||4 Cup (64 tbs)|
|Slivered almonds||1⁄2 Cup (8 tbs)|
|Mayonnaise||2⁄3 Cup (10.67 tbs)|
|Steak sauce||2 Tablespoon|
|Curry powder||1⁄2 Teaspoon|
|Seasoned salt||1⁄2 Teaspoon|
|Garlic salt||1⁄4 Teaspoon|
Combine flour and salt; cut in shortening and butter with a pastry blender until mixture resembles coarse meal.
Sprinkle milk, 1 tablespoon at a time, evenly over surface; stir with a fork just until dry ingredients are moistened.
Shape dough into about sixty 3/4-inch balls.
Place in ungreased 1 3/4-inch muffin pans, and shape each ball into a shell.
Bake at 400Â° for 10 to 12 minutes.
Combine next 8 ingredients; mix well.
Cover and chill at least 1 hour; spoon into tart shells.
Garnish with pimiento strips.