Mini Chorizo and Corn Tarts

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

tablespoon olive oil

chorizo sausage links, casings removed

cup frozen corn (from 12-oz bag)

1/4

cup chicken broth

box Pillsbury™ refrigerated pie crusts, softened as directed on box

egg, beaten

tablespoons sour cream

tablespoon chopped fresh chives

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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.