Ingredients
- 2 cups shredded cooked chicken
- 2 cups shredded Monterey Jack cheese (about 8 oz)
- 1/4 cup canned chopped green chiles, drained
- 2 tea. chili powder
- 1/2 tea. garlic powder
- flour
- 1 pkg. (17.3 oz) puff pastry sheets, thawed
- 1 egg, beaten
Preparation
Step 1
Heat oven to 375 degrees. Lightly grease 24 (2 1/2") muffin pan cups.
Stir the chicken, cheese, chiles, chili powder and garlic powder in a medium bowl.
Sprinkle the work surface with the flour. Unfold 1 pastry sheet on the floured surface. Roll the pastry into a 9x12" rectangle. Cut the rectangle into 12 (3") squares. Repeat with the remaining pastry sheet, making 24 squares in all.
Spoon about 1 Tbsp. chicken mixture onto center of each square. Brush the edges of the square with the egg. Fold the edges to the center on top of the filling and twist tightly to seal, fanning out the corners. Place the pastries into the prepared muffin pan cups and brush them with the egg.
Bake the pastries for 20 minutes or until they're golden brown.