Chicken and Olive Pastries

3 refrigerated pie crusts

2 c. cooked chicken, diced

   ¾ c. shredded Monterey Jack cheese

                   ½ c. sliced pimiento-stuffed green olives, drained

1/3 c. chopped pimientos, drained

¼ c. sour cream

¼ c. green onions, finely chopped

Directions:

Heat the oven to 400º.

                 Cut the pie crusts into circles with 2½-to 3 inch round cookie cutter.

                    Place 1 circle in each of 40 small muffin cups.

           Mix remaining ingredients except onions.

                    Spoon about 1 tablespoon filling into each cup.

                 Bake 12-16 minutes or until pastry edges are golden brown.

Sprinkle with onions.

Yield: 40 appetizers