Wednesday, November 01, 2006

Baked Chicken Salad Tarts © 1975

1 pkg. (10 oz.) pastry mix
1 cup diced, cooked chicken
1/2 cup finely diced celery
3 tablespoons finely diced green pepper
3 tablespoons blanched and toasted almond, chopped
1/2 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon monosodium glutamate
Dash nutmeg
1/8 teaspoon tarragon

Dash ginger
1/3 cup mayonnaise
1/3 cup shredded Cheddar cheese

Prepare plain pastry according to pkg. directions. Shape into a ball; chill in refrigerator while preparing filling. Combine remaining ingredients, blend well and set aside. Roll pastry into a round about 1/8 in. thick on lightly floured canvas. Cut two circles 6 in. in diameter and two circles 7 in. in diameter. Cut out center of the two 6-in. circles with a 3-in. cutter. Scallop around holes, if desired. Gently lay solid pastry circles in two 6-in. piepans and fit to the pans without stretching pastry. Trim pastry around edge. Fill each pastry shell with 1/2 the filling. Moisten edges of bottom crusts with water for a tight seal. Carefully arrange the pastry rings on top of filling. Fold extra pastry under at edge and press edges together with a fork. Bake at 425º F. 20 to 25 min., or until pastry is golden brown. Serves 2.

200 Recipes for Two


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