Chickaritos - cooking recipe

Ingredients

3 c. finely chopped cooked chicken
1 (4 oz.) can diced green chilies
1/2 c. finely chopped green onions
1 1/2 c. (6 oz.) shredded sharp Cheddar cheese
1 tsp. hot pepper sauce
1 tsp. garlic salt
1/4 tsp. pepper
1/4 tsp. ground cumin
water, salsa and guacamole
10-inch pie pastry
1/4 tsp. paprika
1 (17 1/4 oz.) box frozen puff pastry sheets, thawed or pie pastry for double crust

Preparation

In 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 x 12-inch rectangle.
Cut into 9 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 edges with fork to seal.
Place seam-side down on a lightly greased cookie sheet.
Bake at 425\u00b0 for 20 to 25 minutes or until golden brown. Serve with salsa and guacamole.
Serves 18 appetizers or 6 to 8 main dish servings.