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1 tbsp (15 mL) butter, melted
1 tsp (5 mL) hot pepper sauce
1 pkg Pillsbury* Refrigerated Pie Crusts, softened as directed on box
2 1/2 cups (625 mL) finely chopped cooked chicken
1/3 cup (75 mL) Thai peanut sauce
1/3 cup (75 mL) mayonnaise
1/3 cup (75 mL) finely chopped green onions
1/3 cup (75 mL) finely chopped red pepper
Fresh thyme leaves, if desired
Heat oven to 450ºF. In small bowl, mix butter and hot pepper sauce. Remove crusts from pouches; place on work surface. Cut crusts into 2-inch squares; place on ungreased baking sheet.
Bake 5 to 7 minutes or until golden brown. Brush with butter mixture. Cool completely, about 30 minutes.
In large bowl, mix chicken, peanut sauce, mayonnaise, onions and pepper. Top each pastry square with about 1 tablespoon chicken mixture; garnish with thyme. Refrigerate 30 minutes or until cold.
Tip: Look for the peanut sauce in the Asian food section of the supermarket.
Tip: For a bit of extra spice, add a few drops of hot pepper sauce to the chicken mixture.
No nutrition information available for this recipe
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