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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
3 cups finely chopped cooked chicken |
1-1/2 cups (6 ounces) shredded sharp cheddar cheese |
1 can (4 ounces) chopped green chilies |
1/2 cup finely chopped green onions |
1 teaspoon hot pepper sauce |
1 teaspoon garlic salt |
1/4 teaspoon pepper |
1/4 teaspoon ground cumin |
1/4 teaspoon paprika |
1 package (17-1/4 ounces) frozen puff pastry sheets, thawed or pie pastry for double-crust 10-inch pie |
guacamole |
salsa |
Directions:
1. In a large bowl, combine the chicken, chilies, onions, cheese and seasonings.
2. Chill until ready to use.
3. Remove half of the pastry from refrigerator.
4. On a lightly floured surface, roll to a 9-in. x 12-in. rectangle.
5. Cut into nine small rectangles.
6. Place about 2 tablespoons of filling across the center of each rectangle.
7. Wet edges of pastry with water and roll pastry around filling.
8. Crimp ends with a fork to seal.
9. Repeat with remaining pastry and filling.
10. Place seam side down on a lightly greased baking sheet.
11. Refrigerate until ready to heat.
12. Bake at 425° for 20-25 minutes or until golden brown.
13. Serve warm with salsa and guacamole.
14. Yield: 1-1/2 dozen.
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