Artichoke pastry puffs

By teresafu

Ingredients

• 2 . 225-g pkgs frozen mini tart shells
• 8 - oz (250g) block regular cream cheese
• 1/3 cup mayo or regular sour cream
• 1/4 cup freshly grated Parmesan or Asiago
• 6oz bottle marinated artichoke hearts, well drained
• 1/2 tsp dried dill weed
• 1/2 tsp Tabasco (optional)
• 2 large whole roasted red peppers

Preparation

Step 1

1. Position oven rack on bottom shelf. Preheat oven to 350. Place frozen shells on rimmed baking sheet. Cut cream cheese into cubes and place in a food processor with mayo. Whirl until fairl smooth. Add Parmesan, artichokes,dill weed and Tobasco. Pulse, scraping down occasionally,just until evenly mixed but still chunky.
2. Pat peppers dry Finly chop 1 pepper. Stir into artichoke mixture just until evenly distributed. Scoop about 1 tbsp of mixture into each she'll. You don't have to smooth tops.
3. Bake on bottom rack of preheated oven until pastry is golden and filling starts to turn light brown, 18 to 20 mins. Remove to rack to cool. Slice remaining pepper into very thin strips. When tarts are cool enough to handle, remove from foil containers. Place on a large platter. Top each with a pepper strip. Tarts are great warm or at room temperature.