Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 c Chicken -- finely chopped 1/4 ts Ground cumin
Cooke 1/4 ts Paprika
1 cn Green chilies -- 4oz diced 1 Box (17-1/4 ounces) frozen
1/2 c Finely chopped green onions Puff pastry sheets
1 1/2 c Sharp cheddar cheese -- 6oz Thawed or pie pastry for
Shredded Double-crust lO-i
1 ts Hot pepper sauce Water
1 ts Garlic salt Salsa
1/4 ts Pepper Guacamole

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
tablespoons 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 deg for 20-25 minutes or until golden brown.
Serve warm with salsa and guacamole Yield: 18 appetizers or 6·8
main-dish servings.

Recipe By : Nancy Coates, Oro Valley, Arizona Country Woman

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