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
1/4 tsp. paprika
1 (17 1/4 oz.) box frozen puff pastry sheets, thawed
Water
Salsa
Guacamole

O r can use pie pastry for double-crust 10-inch pie.

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 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 425 degrees for 20-25 minutes or until golden brown. Serve warm with salsa and guacamole. Yield: 18 appetizers or 6-8 main-dish servings.