Chickaritos

3 C. finely chopped cooked chicken

1 can (4 oz.) green chilies

½ C. finely chopped green onions

1 ½ C. shredded cheddar cheese

1 tsp. hot pepper sauce

1 tsp. garlic salt

¼ tsp. pepper

¼ tsp. ground cumin

¼ tsp. paprika

1 box (17 ¼ oz.) frozen puff pastry sheets, thawed or pie pastry for double crust 10-in. pie

Salsa, guacamole, and sour cream

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 pastry to a 12x9 in. rectangle.  Cut into nine small rectangles.  Place about 2 Tbsp. 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 baking sheet.  Refrigerate until ready to bake.  Bake at 425º for 20-25 min. or until golden brown.  Serve warm with salsa, guacamole, and sour cream.