Yield: 40 servings
Measure | Ingredient |
---|---|
½ cup | Finely chopped cooked |
\N \N | Chicken |
½ can | (15oz) black beans, rinsed, |
\N \N | Drained and mashed |
½ cup | Finely shredded cheddar |
3 cups | All-purpose flour |
¼ teaspoon | Salt |
1 cup | Shredded monterey jack |
\N \N | Cheese with jalapeno |
\N \N | Peppers |
¾ cup | Shortening or lard |
\N \N | Cheese |
¼ cup | Salsa verde or green slasa |
⅛ teaspoon | Ground cumin |
\N dash | Or so Tabasco |
1 \N | Beaten egg |
½ cup | Milk |
1 \N | Egg |
1 tablespoon | Water |
\N \N | Salsa, sour cream, and/or |
\N \N | Guacamole dip (optional) |
CHICKEN AND BEAN FILLING
PASTRY
Prepare filling. Combine all ingredients; set aside.
For Pastry, stir together flour and salt. Cut in cheese and shortening till mixture resembles coarse cornmeal. Stir in egg and milk until well combined.
Knead 10-12 strokes on a lightly floured surface; divide in half.
Roll out to ⅛". cut into 3" rounds with a floured cutter. Reroll to make 20
rounds per half.
Place 1 teaspoon filling in center of each. Moisten edges with water, fold in
half and seal edges with a fork. Prick several steam holes in each.
Brush with
combined egg and water; bake in preheated 425F. oven 15-18 minutes until golden. Serve with sour cream, salsa, and guacamole, if desired.
Better Homes and Gardens Holiday Appetizers 1995 Shared by Carolyn Shaw 12-95
Submitted By CAROLYN SHAW On 12-28-95