Chickaritos - cooking recipe

Ingredients

3 cups finely chopped cooked chicken
1 (4 ounce) can diced green chilies
1/2 cup finely chopped green onion
1 1/2 cups shredded sharp cheddar cheese
1 teaspoon hot pepper sauce
1 teaspoon garlic salt
1/4 teaspoon pepper
1/4 teaspoon ground cumin
1/4 teaspoon paprika
1 (17 1/4 ounce) box frozen puff pastry sheets, thawed or 1 double crust pie crust, for 10-inch pie
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 9-in. x 12-in. rectangle. Cut into nine 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 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 425A\u00b0 for 20-25 minutes or until golden brown. Serve warm with salsa and guacamole.