"Chicken Pastry Puffs"

INGREDIENTS
1 package Azteca Salad Shells
1 pound ground chicken
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 garlic clove, minced 1 teaspoon paprika
1/2 teaspoon ground cumin 1 (6 ounce) can tomato paste
1/2 cup condensed chicken broth 1 egg, beaten
1/2 tablespoon sesame seeds

Preheat oven to 375 degrees F. Remove shells from refrigerator; set aside.

• In a large skillet, cook chicken, onion, pepper and garlic until chicken is fully cooked.
• Drain off excess fat.
• Stir in paprika, cumin, tomato paste and chicken broth; bring to a boil.
• Cook until mixture thickens, about 5 minutes, stirring often.
• Remove from heat. Stir in olives and let cool slightly.
• Place 1/4 of mixture in the center of each unbaked shell to within 1" of edges.
• Fold bottom side of shell up and over mixture.
• Fold in two sides and roll up.
• Brush top and sides of shell with egg.
• Sprinkle tops with sesame seeds.
• Place seam side down in an un- greased 9"x13" baking pan.
• Bake for 16-18 minutes or until golden brown.
  
  Makes 4 servings

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