Description:

A puff pastry chicken burrito

Serves/Makes:4 or more

Ingredients

• 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

Preparation

• 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.

Comments

*Or can use pie pastry for double-crust 10-inch pie.