PULLED CHICKEN EMPANADAS 

1 Whole chicken roaster, pulled meat from the bone

1 sheet of puff pastry, rolled out and cut into (9) squares

6 oz.  Verde sauce (recipe on previous card)

4 oz.  Jack cheese shredded

1 medium Spanish onion, diced

Salt to taste  

PROCEDURE:

• Roast a 4-5 pound chicken seasoned with salt and pepper for 60 minutles at 375 degrees (Or buy a pre roasted chicken at your local grocery store)
• Remove chicken from bone.  Making sure not to get any bones in your mix
• Place meat in a bowl; sweat your onions in some oil.  Add to mix.  Fold in remaining ingredients
• Season with salt