1 package (15 ounces) refrigerated pie pastry
2 cups diced cooked chicken
1 can (8 ounces) unsweetened crush pineapple, drained
½ cup silvered almonds
½ cup chopped celery
½ cup shredded cheddar cheese
½ cup mayonnaise
½ teaspoon paprika
TOPPING:
½ cup sour cream
¼ cup mayonnaise
½ cup shredded cheddar cheese
2 cups diced cooked chicken
1 can (8 ounces) unsweetened crush pineapple, drained
½ cup silvered almonds
½ cup chopped celery
½ cup shredded cheddar cheese
½ cup mayonnaise
½ teaspoon paprika
TOPPING:
½ cup sour cream
¼ cup mayonnaise
½ cup shredded cheddar cheese
Cut each sheet of pie pastry into 4- ½ 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 degree Celsius for 6-7 minutes or until golden brown. Cool on a wire rack. In a bowl, combine the chicken, pineapple, almonds, celery, cheese, mayonnaise, salt and paprika; refrigerated 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. Yield: 14 servings.
