Mini Chorizo and Corn Tarts

Bloggers Adam and Joanne Gallagher from Inspired Taste fill mini tart shells with spicy chorizo sausage, sweet corn and cool sour cream.

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Servings 20

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ingredients 8
Prep Time 25 min
Total Time 40 min

Ingredients

1: tablespoon olive oil

3: chorizo sausage links, casings removed

1: cup Green Giant® Valley Fresh Steamers® Niblets® 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

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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.