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Chicken and Artichoke Bundles
Time: 45 mins
Ingredients
- 2 sheets frozen puff pastry
- 1/2 cup sour cream (light works too)
- 1 -1 1/2 teaspoon chili powder
- 4 minced garlic cloves
- 1/2 lemon, juice of
- 2 1/2 cups cubed cooked chicken
- 1 1/2-2 cups shredded monterey jack cheese
- 1 (14 ounce) can drained artichoke hearts, loosely chopped
- 7 ounces drained green chilies
- 4 green onions, thinly sliced
- 2 tablespoons chopped fresh parsley (to garnish)
- milk
Directions
- 1 Thaw pastry sheets and set aside.
- 2 In medium bowl stir together sour cream, chilli powder, garlic, and lemonjuice.
- 3 Add chicken, cheese, artichokes, chillies, and green onions.
- 4 Cut each pastry into 4 squares. On a lightly floured surface roll each square out to make it a pefect square and try to make even thickness.
- 5 Place enough of the mixture in a 1 c measuring cup pressed down to fill it 3/4 full.
- 6 Tap out filling into the center of one of the rolled squares, it should still be in the shape of the measuring cup.
- 7 Moisten edges with water and fold up each corner to make a folded square bundle.
- 8 Brush with milk bake 400 on an ungreased sheet lined with foil for 25-30 minutes or till golden.
- 9 Sprinkle parsley over tops before serving.
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