Ingredients
3 cups finely chopped cooked chicken1-1/2 cups shredded sharp cheddar cheese1 can (4 ounces) chopped green chiles4 green onions, finely chopped1 teaspoon hot pepper sauce1 teaspoon garlic salt1/4 teaspoon paprika1/4 teaspoon ground cumin1/4 teaspoon pepper2 packages (17.3 ounces each) frozen puff pastry, thawed1 large egg, beatenSalsa and guacamole
Preparation
Preheat oven to 425°. In a large bowl, combine chicken, cheese, chiles, onions, pepper sauce and seasonings.
Unfold 1 sheet of puff pastry onto a lightly floured surface. Roll into a 12x9-in. rectangle. Cut into nine 4x3-in. rectangles.
Place 2 tablespoons filling across the center of each rectangle. Brush edges of pastry with water and roll up 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.
