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Easy Chicken Pasties

Prep 35 min
Total 0 min
Ingredients 5
Servings 8

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. MORE+ LESS-

By Pillsbury Kitchens

September 23, 2008

Ingredients

(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 frozen corn

tablespoons Old El Paso™ Thick 'n Chunky Salsa

(8-oz.) cans Pillsbury™ Refrigerated Crescent Dinner Rolls

Steps

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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.