Shrimp and Chicken Papusas

Print Recipe
1/4  cup finely chopped onion
1  clove garlic, minced
1   serrano pepper, seeded and finely chopped
1  tablespoon cooking oil
1/2  cup chopped, cooked chicken
1/2  cup frozen, cooked, peeled shrimp, thawed and chopped
1/4  cup finely chopped jicama
1  tablespoon snipped fresh cilantro
1/4  teaspoon salt
1/3  cup salsa verde
1-1/2  cups all-purpose flour
1/2  cup cornmeal
1/4  cup shortening
   Salsa verde
1/4  teaspoon salt

1. Cook onion, garlic, and serrano pepper in hot oil in a skillet until tender. Stir in chicken, shrimp, jicama, cilantro, and 1/4 teaspoon salt. Stir in the 1/3 cup salsa verde. Mix well; set aside.
2. For pastry, combine flour, cornmeal, and 1/4 teaspoon salt in a large bowl. Using a pastry blender, cut in shortening until pieces are pea size. Add 1/2 cup water all at once. Stir with a fork until dough forms a ball. If necessary, stir in 1 to 2 tablespoons additional water. Divide dough evenly into 30 pieces.
3. Roll each piece of dough on a lightly floured surface into a 3-inch circle. Moisten edges with water. Spoon a rounded 1 teaspoon of filling onto half of each dough circle. Fold dough circles in half over filling, pressing edges with a fork to seal. Prick tops with fork. Bake on a lightly greased baking sheet in a 425 degree F oven for 10 to 12 minutes or until golden. Serve warm with additional salsa verde. Makes 30.
Note: Because serrano peppers contain volatile oils that can burn your skin and eyes, wear plastic or rubber gloves when working with them. 

Source:  Better Homes & Gardens
Print Recipe