Chyrel's Recipes From Friends

Turkey Artichoke Tartlets                      
Posted by: Bev Wed, 1 Sep 2004, at 6:43 a.m.

Make Ahead

Turkey, marinated artichokes, pecans, and green onions fill these flaky finger foods.

1(15-ounce) package refrigerated piecrusts
2 cups diced cooked turkey
2 (6 1/2-ounce) jars marinated artichoke hearts, drained and chopped
2/3 cup coarsely chopped pecans, toasted
1/4 cup minced green onions
3 tablespoons mayonnaise
3 tablespoons sour cream
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground red pepper
Garnish: celery leaves

Unfold 1 piecrust, and press out fold lines; cut with a 2 1/2 round cutter. Press rounds into 1 3/4" miniature muffin pans, trimming edges as needed. Repeat procedure with remaining piecrust, rerolling and cutting dough scraps.

Bake at 425 for 7 minutes or until shells are golden brown. Remove tart shells from pans, and cool on wire racks.

Meanwhile, stir together turkey and next 9 ingredients; spoon evenly into tart shells. Garnish, if desired.
Yield: 3 1/2 dozen.

Make Ahead: Bake tart shells and store overnight in zip-top plastic bags. Prepare turkey filling and store in refrigerator. Assemble just before serving.

Use a tart tamper to help press dough evenly into mini muffin pans.

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