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  1. In a bowl, combine chicken, chiles, onions, cheese, and seasonings. Mix well; chill until ready to use.
  2. Remove half of the pastry from the 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 filling across the center of each rectangle. Wet edges of 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.
  3. Refrigerate until ready to heat.
  4. Bake at 425 degrees F for 20-25 minutes or until golden brown.
  5. Serve warm with salsa and guacamole.

Yield: 18 appetizers or 6-8 main dish servings.


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