Chicken Salad Tea Tarts - cooking recipe

Ingredients

pie crust (your own or boughten)
2 cups cooked chicken (cut fine)
1 small green onion (chopped fine)
2 tablespoons celery (chopped fine)
1 dash curry (optional)
3/4 cup mayonnaise (about)
chopped pecans

Preparation

Cut rounds out of your pie crust to fit into the tiny cupcake tins; press them in and prick them with a fork.
Bake 400 degrees till golden; cool.
Mix the rest of ingredients to your liking and fill the tart shells with the chicken salad.
Sprinkle chopped pecans over the top.
Refrigerate till ready to use.