Ingredients
1 (10 oz.) can Shredded White Chicken in Sweet and Spicy Sauce
3 tbsp. tomato paste
1/2 (12 oz.) jar roasted red pepper, drained and finely chopped
1 green onion, finely chopped
2 tbsp. chopped green olives
1 tbsp. finely chopped fresh parsley
2 cloves garlic, minced
1 tsp. smoked paprika
1/4 tsp. each salt and freshly ground pepper
2 package refrigerated pie crusts, store-bought
1 egg
Instructions
Stir chicken with tomato paste until combined. Stir in roasted red pepper, green onion, olives, parsley, garlic, smoked paprika, salt and pepper. Preheat oven to 400°F. Spread pastry on clean surface. Cut out 16 3-inch rounds from each piece of pastry. Beat egg with 1 tbsp water; brush edges of each round with egg wash. Add 2 tsp filling to center of each round. Fold to enclose filling and seal edges with fork; brush with egg wash. Transfer to parchment-lined baking sheet; bake for 20 minutes or until pastry is golden brown. Cool for 10 minutes before serving.
Tip: Serve with sour cream if desired.