Easy Chicken Pasties

A hearty, hand-held pastry filled with meat and potatoes, pasties (PASS-tees) became popular fare for miners around the world. This easy version takes on a Southwestern twist with the addition of salsa and spiced chicken.

  • prep time 35 min
  • total time
  • ingredients 5
  • servings 8

Ingredients

1
(9-oz.) pkg. frozen southwestern-seasoned cooked chicken breast strips, thawed
1/2
cup frozen potatoes O'Brien with onions and peppers (from 28-oz. pkg.)
1/2
cup Green Giant™ Steamers™ Niblets® frozen corn
2
tablespoons Old El Paso® Thick 'n Chunky Salsa
2
(8-oz.) cans Pillsbury® Refrigerated Crescent Dinner Rolls
  • 1 Heat oven to 375ºF. Spray medium nonstick skillet with nonstick cooking spray. Chop or shred chicken. In sprayed skillet, combine chicken, potatoes, corn and salsa; mix well. Cook over medium heat for 5 to 6 minutes or until corn is crisp-tender, stirring frequently. Cool slightly.
  • 2 Separate dough into 8 rectangles. Press perforations to seal. Press or roll each to form 6x4-inch rectangle. Spoon about 1/2 cup chicken mixture lengthwise down center third of each rectangle. Fold long sides of each rectangle over filling to meet in center; pinch to seal center and ends. Place seam side down on ungreased cookie sheet.
  • 3 Bake at 375ºF. for 10 to 15 minutes or until golden brown. If desired, serve with additional salsa.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Sandwich
    Calories
    270
    (
    Calories from Fat
    120),
    % Daily Value
    Total Fat
    13g
    13%
    (Saturated Fat
    3g,
    3%
    ),
    Cholesterol
    15mg
    15%;
    Sodium
    610mg
    610%;
    Total Carbohydrate
    27g
    27%
    (Dietary Fiber
    1g
    1%
      Sugars
    6g
    6%
    ),
    Protein
    11g
    11%
    ;
    % Daily Value*:
    Vitamin A
    0%;
    Vitamin C
    0%;
    Calcium
    2%;
    Iron
    10%;
    Exchanges:
    2 Starch; 1 Very Lean Meat; 2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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