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A puff pastry chicken burrito

Serves/Makes:4 or more

  • 3 cups (700 ml) finely chopped cooked chicken
  • 1 4 oz (112 grm). can diced green chilies
  • 1/2 cup (125 ml) finely chopped green onions
  • 1-1/2 cups (350 ml) shredded sharp Cheddar cheese
  • 1 tsp (5 ml). hot pepper sauce
  • 1 tsp (5 ml). garlic salt
  • 1/4 tsp (1 ml). pepper
  • 1/4 tsp (1 ml). ground cumin
  • 1/4 tsp (1 ml). paprika
  • 1 17-1/4 oz (483 grm). box frozen puff pastry sheets, thawed*
  • water
  • salsa
  • 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 9x12 inch rectangle.
  • Cut into 9 small rectangles.
  • Place about 2 tbsp (30 ml) 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 (225 C.) for 20 to 25 minutes or until golden brown.
  • Serve warm with salsa and guacamole.
  • Yield: 18 appetizers or 6-8 main-dish servings.
*Or can use pie pastry for double-crust 10-inch pie.

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