Chicken Salad Tarts by Lynette Rohrer Shirk

The method for blind-baking the tart shells in this recipe doesn't require pie weights or foil.

SERVES 6

2 prerolled pie doughs

2 to 3 cups diced roasted chicken meat, cold

1 cup mayonnaise

Salt and pepper to taste

¼ cup diced celery

¼ cup currants

½ cup chopped pecans

½ avocado, diced

Preheat the oven to 350°F.
Cut three circles out of each pie dough. Prick the circles with a fork all over. Turn a muffin tin upside down and spray cooking oil over the bottom. Place the six circles of pie dough over every other muffin tin bottom. Bake for 15 minutes, or until done. Let cool and remove the tart shells.
Mix the chicken meat with the mayonnaise, salt, and pepper. Add the celery, currants, and pecans and mix to combine.
Fold the avocado into the chicken mixture.
Spoon the chicken salad into the tart shells and serve.