• 1 (10 oz.) can Chicken in Water, drained and shredded
• 3 tbsp. Sweet Chili Sauce (homemade or store bought)
• 3 tbsp. tomato paste
• 1/2 (12 oz.) jar roasted red pepper, drained and finely chopped
• 1 green onion, finely chopped
• 2 tbsp. chopped green olives
• 1 tbsp. finely chopped fresh parsley
• 2 cloves garlic, minced
• 1 tsp. smoked paprika
• 1/4 tsp. each salt and freshly ground pepper
• 2 package refrigerated pie crusts, store-bought
• 1 egg

Stir chicken with tomato paste and sweet chili sauce until combined. Stir in roasted red pepper, green onion, olives, parsley, garlic, smoked paprika, salt and pepper. Preheat oven to 400°F. Spread pastry on clean surface. Cut out 16 3-inch rounds from each piece of pastry. Beat egg with 1 tbsp water; brush edges of each round with egg wash. Add 2 tsp filling to center of each round. Fold to enclose filling and seal edges with fork; brush with egg wash. Transfer to parchment-lined baking sheet; bake for 20 minutes or until pastry is golden brown. Cool for 10 minutes before serving.

Tip: Serve with sour cream if desired.