Mini Chorizo and Corn Tarts
Inspired Taste
Updated Oct 23, 2012
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
Ingredients
- 1 tablespoon olive oil
- 3 chorizo sausage links, casings removed
- 1 cup frozen corn (from 12-oz bag)
- 1/4 cup chicken broth
- 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
- 1 egg, beaten
- 3 tablespoons sour cream
- 1 tablespoon chopped fresh chives
Instructions
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Step1Heat oven to 375°F. Spray 20 mini muffin cups with cooking spray.
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Step2In 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.
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Step3Remove 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.
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Step4Fit rounds into muffin cups, pressing in gently and crimping any overhanging dough. Divide chorizo mixture evenly among tart shells. Lightly brush edges with egg.
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Step5Bake 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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