Yield: 6 Servings
|3 cups||Chicken; cook & finely chop|
|½ cup||Green onions; finely chop|
|1 teaspoon||Hot pepper sauce|
|4 ounces||Green chilies; chopped|
|1½ cup||Cheddar cheese; shredded|
|1 teaspoon||Garlic salt|
|¼ teaspoon||Cumin; ground|
|17¼ ounce||Puff pastry sheets; thawed*|
*This is one box (17¼ oz) of the frozen puff pastry sheets, or you may use the pie pastry for a double-crust 10 inch pie)/ In a bowl, combine chicken, chilies, onions, cheese and seasonings. Mix well; chill until ready to use. 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. Place about 2 T. of filling across the center of each rectangle. Wet edges of pastry with water and roll pastry around filling. Crimp ends with a fork to seal.
Repeat with remaining pastry and filling. Place, seam side down, on a lightly greased cookie sheet. Refrigerate until ready to heat. Bake at 425 degrees for 20 to 25 minutes or until golden brown. Serve warm with salsa and guacamole. Yield: 18 appetizers or 6-8 main-dish servings. Recipe of Nancy Coates of Oro Valley, Arizona. Formated for you by Judy Lausch DGSV43A/