3 c Chicken; cook & finely chop
1/2 c Green onions; finely chop
1 t Hot pepper sauce
1/4 t Pepper
1/4 t Paprika
1 ea Water
1 ea Guacamole
4 oz Green chilies; chopped
1 1/2 c Cheddar cheese; shredded
1 t Garlic salt
1/4 t Cumin; ground
17 1/4 oz Puff pastry sheets; thawed*
1 ea Salsa
*This is one box (17 1/4 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/
