Skip to main content

Mini Chorizo and Corn Tarts

(0 reviews)
Mini Chorizo and Corn Tarts
  • Prep Time 25 min
  • Total Time 40 min
  • Servings 20
  • Pinterest
    241
  • Fave
    0
  • Email
    0
  • Facebook
    0
  • Print
    0

  • Pinterest
    241
  • Fave
    0
  • Email
    0
  • Facebook
    0
  • Print
    0

Thanks to chorizo sausage and cool, creamy sour cream, these mini apps have flavor in every bite!

Ingredients

1
tablespoon olive oil
3
chorizo sausage links, casings removed
1
cup frozen corn (from 12-oz bag)
1/4
cup chicken broth
1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
1
egg, beaten
3
tablespoons sour cream
1
tablespoon chopped fresh chives

Directions

  • 1 Heat oven to 375°F. Spray 20 mini muffin cups with cooking spray.
  • 2 In 12-inch skillet, heat oil over medium heat. Cook sausage in oil 5 to 8 minutes, breaking up sausage with spoon, until browned. Add corn and broth. Cook 3 minutes, stirring occasionally, until sausage is thoroughly cooked and corn is heated.
  • 3 Remove pie crusts from pouches; unroll on lightly floured work surface. Using 2 1/2-inch round cookie cutter, cut 10 rounds from each crust. (Reroll scraps and cut additional rounds, if desired.) Brush rounds with egg.
  • 4 Fit rounds into muffin cups, pressing in gently and crimping any overhanging dough. Divide chorizo mixture evenly among tart shells. Lightly brush edges with egg.
  • 5 Bake 10 to 15 minutes or until golden brown. Top each tart with sour cream and chives. Serve warm.
Tips  

Can’t find chorizo? Substitute Italian sausage.

Add some shredded Cheddar or Monterey Jack cheese to the filling before baking.

Nutrition Information 
No nutrition information available for this recipe
See More  
More To Explore
powered by ZergNet

Comments (0)

Add a Review

From Around the Web

powered by ZergNet