Shrimp and Chicken Papusas

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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. 4. Note: Because serrano peppers contain volatile oils that can burn your skin and eyes, wear plastic or rubber gloves when working with them.
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