Turkey Artichoke Tartlets
Posted by: Bev Wed, 1 Sep 2004, at 6:43 a.m.
Turkey, marinated artichokes, pecans, and green onions fill these flaky finger
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 425º 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.