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Mini Chorizo and Corn Tarts

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Inspired Taste
Updated Oct 23, 2012
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Thanks to chorizo sausage and cool, creamy sour cream, these mini apps have flavor in every bite!

Mini Chorizo and Corn Tarts

  • Prep Time 25 min
  • Total 40 min
  • Ingredients 8
  • Servings 20
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Ingredients

Instructions

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

Nutrition

No nutrition information available for this recipe

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