Chicken Salad Tarts

Southern.Crockpot's picture

Dec. 13, 2011


All purpose flour
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) , finely chopped
Celery stalks 2 , finely chopped
Silvered toasted almonds 1/2 Cup (8 tbs) , toasted
Mayonnaise 2/3 Cup (10.67 tbs)
Steak sauce 2 Tablespoon
Curry powder 1/2 Tablespoon
Seasoned salt 1/2 Teaspoon
Garlic salt 1/4 Teaspoon
Pimiento strip 1 Teaspoon



1) Preheat oven to 400° F.


2) Take a mixing bowl and combine together salt and flour in it.

3) Take a pastry blender and cut in butter and shortening. Blend until mixture begins to resemble a coarse meal.

4) Sprinkle mixture with milk, 1 tablespoon at a time. Stir with a fork just until the dry ingredients become moistened.

5) Shape prepared dough into 60 balls of 3/4 inch size.

6) Place the balls in an ungreased muffin pan of 1 3/4-inch dimension and shape each ball in the shape of a shell.

7) Bake for about 10-12 minutes.

8) Allow the balls to cool completely.

9) Take a bowl and mix together chicken, almonds, celery, mayonnaise, steak sauce, curry powder, seasoned salt and garlic sauce in it. Cover and chill the mixture for about 1 hour or more.


10) Spoon the filling mixture into tart shells. Garnish with pimiento strips and serve immediately.

Recipe Summary

Difficulty Level: Easy
Cook Time: 50 Minutes
Ready In: 50 Minutes

Nutrition Facts

Serving size Complete recipe

Calories 4578Calories from Fat 2766

 % Daily Value*

Total Fat 309 g475.4%

Saturated Fat 70 g350%

Trans Fat 0 g


Sodium 3341 mg139.21%

Total Carbohydrates 258 g86%

Dietary Fiber 17 g68%

Sugars 27 g

Protein 197 g394%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet