Mini Chorizo and Corn Tarts

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.