Ingredients
1 package (15 ounces) refrigerated pie pastry2 cups cubed cooked chicken1 can (8 ounces) unsweetened crushed pineapple, drained1/2 cup slivered almonds1/2 cup chopped celery1/2 cup shredded cheddar cheese1/2 cup mayonnaise1/2 teaspoon salt1/2 teaspoon paprikaTOPPING:1/2 cup sour cream1/4 cup mayonnaise1/2 cup shredded cheddar cheese
Preparation
Cut each sheet of pie pastry into 4-1/2-in. rounds; reroll scraps and cut out additional circles. Press pastry onto the bottom and up the sides of 14 ungreased muffin cups.
Bake at 450° for 6-7 minutes or until golden brown. Cool on a wire rack.
In a large bowl, combine the chicken, pineapple, almonds, celery, cheese, mayonnaise, salt and paprika; refrigerate until chilled.
Just before serving, spoon two rounded tablespoonfuls of chicken salad into each pastry cup. Combine sour cream and mayonnaise; spoon over filling. Sprinkle with cheese.
