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3 Tasse | Chicken; cook & finely chop |
1/2 Tasse | Green onions; finely chop |
1 Teelöffel | pepper sauce hot |
1/4 Teelöffel | pepper |
1/4 Teelöffel | paprika |
1 | water |
1 | Guacamole |
4 x ca. 30 g | green chillies chopped |
1 1/2 Tasse | Cheddar cheese shredded |
1 Teelöffel | garlic salt |
1/4 Teelöffel | Cumin ground |
17 1/4 x ca. 30 g | Puff pastry sheets; thawed* |
1 | 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/
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