- 3
0/5
(0 Votes)
Ingredients
- 3 c finely chopped cooked chicken
- 1-1/2 cups (6 oz) shredded sharp cheddar cheese
- 1 can (4 oz) chopped green chilies
- 4 green onions, finely chopped
- 1 tsp hot pepper sauce
- 1 tsp garlic salt
- 1/4 tsp paprika
- 1/4 tsp ground cumin
- 1/4 tsp pepper
- 2 pkg (17.3 oz) frozen puff pastry, thawed
- 1 egg, beaten
- Salsa
- Guacamole
Preparation
Step 1
Preheat oven to 425º. In a large bowl, comine chicken, cheese, chiles, onions, pepper sauce and seasonings.
Unfold one sheet of puff pastry onto a lightly floured surface. Toll into a 12x9-inch rectangle. Cut into nine rectangles.
Place 2 Tbsp of the the 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.
From Taste of Home Magazine, April/May 2015.