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(POSTED: May 29, 2005)
Shrimp and Chicken Papusas
Ingredients
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
Directions
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
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