Instructions: *This is one box (17 1/4 oz) of the frozen puff pastry sheets, or you may use the pie pastry for a 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 9 in. x 12 in. rectangle. Cut into nine small rectangles. Place about 2 T. 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 to 25 minutes or until golden brown. Serve warm with salsa and guacamole.

Yield: 18 appetizers or 6-8
main-dish servings. Recipe of Nancy Coates of Oro Valley, Arizona.

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