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Easy Chicken Pasties

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Easy Chicken Pasties
  • Prep Time 35 min
  • Total Time 0 min
  • Servings 8
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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.

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 frozen corn
2
tablespoons Old El Paso™ Thick 'n Chunky Salsa
2
(8-oz.) cans Pillsbury™ Refrigerated Crescent Dinner Rolls

Directions

  • 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
20%
(
Saturated Fat
3g
15%
)
Cholesterol
15mg
5%
Sodium
610mg
25%
Total Carbohydrate
27g
9%
(
Dietary Fiber
1g
4%
,
Sugars
6g
)
Protein
11g
Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
10%
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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