These golden, flaky pockets are packed with savory chicken and a blend of delicious spices, making them perfect for a cozy meal or snack. Easy to make and full of comforting flavors, they’re sure to become a family favorite.
COOKBOOK / 35073
Heat some oil in a pan and sauté the chopped garlic for about a minute. Sprinkle in the cornflour and cook it for another minute. Then pour in the milk, add some pepper, chili flakes, salt, and chopped carrot. Stir everything together and let it cook for a minute.
Toss in the chopped capsicum, spring onions, green chilies, and the shredded boiled chicken. Mix well, then stir in the chopped coriander. Turn off the heat and set the filling aside to cool.
Take a slice of bread and flatten it gently with a rolling pin. Use a round cutter or glass to cut out a circle. Repeat to make a second circle of the same size.
Spoon some filling onto one bread circle. Lightly brush a little water around the edge of the other circle, then place it on top. Press the edges firmly to seal your pocket.
Dip each pocket into beaten egg, then coat with breadcrumbs. Fry them in hot oil until they’re golden and crispy.
Drain on paper towels and serve warm with your favorite dipping sauce.
- Make sure the pastry is well chilled before baking to get a flaky texture.
- Seal the edges properly to prevent the filling from leaking out.
- Brush the tops with an egg wash for a golden, shiny finish.
These pockets are a perfect blend of crispy pastry and savory chicken filling. They make a comforting meal that is easy to share. Plus, they are great for both snacks and dinners.
Serve warm with a side of fresh salad or steamed vegetables. They also pair well with dipping sauces like ranch, honey mustard, or a spicy salsa for extra flavor.
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, bake in the oven at a low temperature to keep the pastry crisp, rather than microwaving.
