Mini Chorizo and Corn Tarts

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  • 25 min prep time
  • 40 min total time
  • 8 ingredients
  • 20 servings

Ingredients

1
tablespoon olive oil
3
chorizo sausage links, casings removed
1
cup Green Giant™ 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

Directions

  1. 1 Heat oven to 375°F. Spray 20 mini muffin cups with cooking spray.
  2. 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. 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. 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. 5 Bake 10 to 15 minutes or until golden brown. Top each tart with sour cream and chives. Serve warm.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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