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  • Prep Time


  • Total Time


  • Servings



  • 3

    cups finely chopped cooked chicken

  • 1-½

    cups (6 ounces) shredded sharp cheddar cheese

  • 1

    can (4 ounces) chopped green chilies

  • 4

    green onions, finely chopped

  • 1

    teaspoon hot pepper sauce

  • 1

    teaspoon garlic salt

  • ¼

    teaspoon paprika

  • ¼

    teaspoon ground cumin

  • ¼

    teaspoon pepper

  • 2

    packages (17.3 ounces each) frozen puff pastry, thawed

  • 1

    egg, beaten

  • Salsa and guacamole


Preheat oven to 425°. In a large bowl, combine chicken, cheese, chilies, onions, pepper sauce and seasonings. Unfold one sheet of puff pastry onto a lightly floured surface. Roll into a 12x9-in. rectangle. Cut into nine rectangles. Place 2 tablespoons filling across the center of each rectangle. Brush edges of pastry with water and roll pastry around filling. Press edges with a fork to seal. Repeat with remaining pastry and filling. Refrigerate, covered, until ready to bake. Place pastries on a lightly greased baking sheet, seam side down. Brush tops with egg. Bake 20-25 minutes or until golden brown. Serve warm with salsa and guacamole. Yield: 3 dozen.


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