Real Recipes From Real Home Cooks ®

chicken and olive pastries

★★★★★ 1
a recipe by
Sheila Kremer
Tyndall, SD

Got this recipe from my brother, who got it from a co-worker--it is great! It can be made ahead and then warmed in oven.

★★★★★ 1
serves 20 or more
prep time 45 Min
cook time 15 Min
method Bake

Ingredients For chicken and olive pastries

  • 3
    refrigerated pie crusts
  • 8 oz
    package, frozen diced cooked chicken, thawed and chopped
  • 3/4 c
    shredded monterey jack cheese
  • 1/2 c
    sliced green olives, drained
  • 1/4 c
    sour cream
  • 1/3 c
    chopped, drained pimentos
  • 4
    medium green onions, finely chopped

How To Make chicken and olive pastries

  • 1
    Heat oven to 400. Cut pie crusts into circles with 2 1/2 - 3 inch round cookie cutter. Place 1 pastry circle in each of 40 miniature muffin cups, pressing slightly.
  • 2
    Mix remaining ingredients, except green onions. Spoon about 1 tablespoon of filling into each pastry cup. Make 12-16 minutes or until edges are golden brown. Sprinkle with onions before serving.

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