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Mini Chorizo and Corn Tarts

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  0 reviews
  • 25 min prep time
  • 40 min total time
  • 8 ingredients
  • 20 servings
  • Pinterest
    199
  • Facebook
    0
  • Save
    786
  • Email
    394
  • Print
    1K

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

Inspired Taste
October 23, 2012

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

Steps

  • 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.
  • 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.

Expert Tips

Can’t find chorizo? Substitute Italian sausage.

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

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
98.4
% Daily Value
Total Fat
6.4g
10%
Saturated Fat
2.2g
11%
Cholesterol
19.5mg
6%
Sodium
136.7mg
6%
Total Carbohydrate
8.6g
3%
Dietary Fiber
0.4g
1%
Sugars
0.6g
Protein
2.5g
% Daily Value*:
Vitamin C
2%
2%
Calcium
0.50%
0%
Iron
1.30%
1%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

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