Ingredients
PATTY SHELLS
2 ¼ cups all-purpose flour
1/2 teaspoon salt
1 cup butter or margarine, softened
CHICKEN A LA KING:
6 tablespoons butter or margarine
½ pound mushrooms, sliced
¼ cup diced green pepper
6 tablespoons all-purpose flour
3 cups half-and-half
4 cups cubed cooked chicken or turkey
1 4-ounce jar diced pimentos, drained
2 tablespoons medium sherry
1 teaspoon salt
Directions
ABOUT 1 HOUR AND 45 MINUTES BEFORE SERVING:
1. Prepare Patty Shells: in medium bowl, with fork, stir flour and salt. With pastry blender or two knives used scissor-fashion, cut butter or margarine into flour until mixture resembles coarse crumbs. Stir in 6 tablespoons cold water, mixing lightly with a fork until pastry is just moise enough to hold together. With hands, shape pastry into 12 balls.
2. Preheat oven to 400F. On a lightly floured surface with floured stockinette-covered rolling pin, roll one ball into a 5 ½-inch circle about ⅛ inch thick; press circle into 4” by 1 ¾” fluted tart pan.
3. Trim pastry even with top of tart pan. With for, prick bottom and sides. Repeat with remaining pastry; reserve scraps. Place pans on cookie sheet for easier handling. Bake 12 to 15 minutes until golden brown. Reroll scraps and cut 12 garnishes with chicken-shaped cookie cutter. Bake on cookie sheet 8 to 10 minutes. Turn patty shells from pans onto wire racks to cool.
4. Meanwhile, prepare Chicken a al King: in a 12-inch skillet over medium heat, in hot butter of margarine, cook mushrooms and green pepper 5 minutes or until tender. Stir in flour until blended. Gradually stir in half-and-half and cook, stirring constantly, until mixture is thickened. Add chicken, pimentos, sherry and salt; heat to boiling, stirring often. Reduce heat to low; pimientos. cover and simmer 5 minutes, stirring occasionally.
5. Fill shells with mixture; garnish. Makes 12 servings.