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Chicken Salad Tarts

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Anonymous (not verified)
  All purpose flour 2 1⁄2 Cup (40 tbs)
  Salt 1⁄2 Teaspoon
  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)
  Celery stalks 2
  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 400° for 10 to 12 minutes.
Cool completely.
Combine next 8 ingredients; mix well.
Cover and chill at least 1 hour; spoon into tart shells.
Garnish with pimiento strips.

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