Artichoke Pastry Puffs

By teresafu

Ingredients

• 2 - 225 - g pkgs frozen mini tart shells
• 8 oz (250g) block regular cream cheese
• 1/3 cup mayonnaise or regular sour cream
• 1/4 cup freshly grated Parmesan or Asiago
• 6 oz (170ml) bottle marinated artichoke hearts, well drained (3 whole)
• 1/2 tsp dried dill weed
• /2 tsp Tobasco
• 2 large whole roasted red peppers

Preparation

Step 1

Preheat oven to 350f. Place frozen shells on rimmed baking sheet. Cut cream cheese into cubes and place in a food processor with mayonnaise. Whirl until fairly smooth. Add Parmesan, artichokes, dill weed and Tobasco. Pulse, scraping down side occasionally, just until evenly mixed but still chunky.
Pat peppers dry. Finely 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.
Bake on bottom rack of preheated oven until pastry is golden and filling starts to turn light brown, 18-20 mins. Remove to rack to cool. Slice remaining pepper into thin strips when tarts are cool enough to handle, remove from foil containers.