Recipe

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• 3 cups finely chopped cooked chicken
• 1 (4 oz) can diced green chilies
• 1/2 cup finely chopped green onion
• 1 1/2 cups shredded sharp cheddar cheese
• 1 tsp hot pepper sauce
• 1 tsp garlic salt
• 1/4 tsp pepper
• 1/4 tsp ground cumin
• 1/4 tsp paprika
• 1 (17 1/4 oz) box frozen puff pastry sheets, thawed or 1 double crust pie crust , for 10-inch pie
• water
• salsa
• guacamole

• 1 In a bowl, combine chicken, chilies, onions, cheese and seasonings. Mix well; chill until ready to use.
• 2 Remove half of the pastry from refrigerator at a time. On a lightly floured board, roll to a 9-in. x 12-in. rectangle. Cut into nine small rectangles.
• 3 Place about 2 tablespoons of filling across the center of each rectangle.
• 4 Wet edges of pastry with water and roll pastry around filling. Crimp ends with a fork to seal.
• 5 Repeat with remaining pastry and filling. Place, seam side down, on a lightly greased cookie sheet. Refrigerate until ready to heat.
• 6 Bake at 425° for 20-25 minutes or until golden brown. Serve warm with salsa and guacamole.