- 15 (2 inch) frozen, miniature pastry shells
- 1 (10.75 ounce) can cream of chicken soup
- 1/4 cup milk
- 1 hot chile pepper, seeded and minced
- 1 dash Worcestershire sauce
- 1 dash hot sauce
- salt and ground black pepper to taste
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, minced
- 1/4 cup finely chopped sweet onion
- 1/4 cup chopped red bell pepper
- 3/4 cup chopped asparagus
- 1/2 cup grated Parmesan
- 1/4 cup chopped flat-leaf parsley
- Preheat oven to 400 degrees F (200 degrees C).
- Bake the frozen pastry shells in the preheated oven for 10 minutes; remove and set aside.
- Reduce the oven temperature to 350 degrees F (175 degrees C).
- Whisk together the condensed soup, milk, chile pepper, Worcestershire, hot sauce, salt and pepper in a saucepan over low heat.
- Preheat the olive oil in a large skillet over medium-high heat. Cook the garlic, onion, red pepper, and asparagus until tender. Stir the soup mixture in with the vegetables and spoon into the prepared pastry shells. Sprinkle with cheese.
- Bake in the preheated oven for 20 minutes. Remove from the oven and cool for 10 minutes before garnishing with parsley to serve.