Preheat oven to 350°. Bake almonds in a single layer in a shallow pan 5 to 7 minutes or until toasted and fragrant, stirring halfway through. Cool 20 minutes.
Whisk together mayonnaise and next 5 ingredients in a large bowl. Add chicken, next 2 ingredients, and toasted almonds, and toss until well blended. Cover and chill 2 to 24 hours.
Preheat oven to 450°. Cut piecrust into 8 (4 1/2-inch) rounds. Press each dough round into a lightly greased 3 1/2-inch brioche mold, pressing dough up sides. Fold dough over edge of molds, and pinch to secure. Arrange molds on a baking sheet.
Bake at 450° for 8 minutes or until lightly browned. Cool pastry shells in molds on a wire rack 1 minute. Loosen shells from molds using a small knife; remove shells from molds to wire racks, and cool completely (about 20 minutes).
Fill cooled pastry shells with chicken salad just before serving.
Baked, unfilled pastry shells may be stored in an airtight container up to 3 days or frozen up to 6 months.
This recipe did not turn out well at all. My husband did not like so much curry powder 1 tablespoon. I glad I tried this recipe for SuperBowl Sunday for my husband and I before I tried it for his surprise birthday party later this month. I would like to know what could be done to make it not so strong of curry powder.
I thought this was excellent. I'm not big on chicken salad, but this has a lot of flavor. I used a rotissierie chicken and did not use all the sauce. I put it in puffed pastry shells. Actually did the entire brunch in the February, 2012 issue and it was all very good. This recipe is a keeper.
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.