Chicken Salad Tea Tarts

You use your own pie crust or a boughten one. You cut circles and press them into a tiny cupcake tin and then fill them. They are so pretty and tasty.

• Ready In: 45 mins
• Yields: 24 tarts

Ingredients

•  pie crust (your own or boughten)
• 2  cups  cooked chicken (cut fine)
• 1  small green onion (chopped fine)
• 2  tablespoons celery (chopped fine)
• 1  dash curry (optional)
• 3⁄4 cup mayonnaise (about)
•  chopped pecans

Directions

1. Cut rounds out of your pie crust to fit into the tiny cupcake tins; press them in and prick them with a fork.
2. Bake 400 degrees till golden; cool.
3. Mix the rest of ingredients to your liking and fill the tart shells with the chicken salad.
4. Sprinkle chopped pecans over the top.
5. Refrigerate till ready to use.