Ingredients
1 (10 oz.) can Shredded White Chicken in Curry Sauce
1 jar red pepper, drained, patted dry and chopped
2 tbsp. chopped fresh cilantro
2 tsp. grainy mustard
2 tsp. honey
2 tsp. Corn starch
1/4 tsp. each salt and freshly ground pepper
4 oz. Brie cheese, cut into 1/4-inch cubes
18 frozen mini pastry tart shells (2-inch), store-bought, thawed according to package directions
Instructions
Preheat oven to 375°F. Line baking sheet with parchment paper. Mix together chicken, red pepper, cilantro, mustard, honey, corn starch, salt and pepper until well combined; mix in Brie cheese cubes. Spoon 1 heaping tbsp. of filling into each tart shell, ensuring that every tart gets some Brie; transfer to prepared pan. Bake for 35 minutes or until filling is bubbling and pastry is golden brown.