This delicious dish combines tender, juicy chicken with a golden, buttery pastry that's perfectly flaky. It's an easy and impressive meal that’s sure to satisfy both family and guests alike.
Heat some oil in a pan and sauté the chopped garlic for about a minute. Stir in the cornflour and cook it for another minute. Then pour in the milk, and add pepper, chili flakes, salt, and chopped carrot. Give it a good mix and cook for a minute until it starts to thicken.
Toss in the chopped capsicum, spring onions, green chilies, and shredded boiled chicken. Mix everything well, then stir in the chopped coriander leaves. Turn off the heat and set the filling aside to cool a bit.
Take a slice of bread and roll it out flat with a rolling pin. Use a round cutter or a glass to cut out a circle. Repeat to make another circle the same size.
Spoon some of the chicken filling onto one bread circle. Brush water around the edge of the other circle, then place it on top. Press the edges firmly to seal it all in, like a little pocket.
Dip the pocket into beaten egg, then coat it with breadcrumbs.
Fry the pockets in hot oil until they’re golden brown and crispy. Drain on paper towels and serve warm with your favorite sauce.
- Make sure the pastry is cold before you work with it to get a nice flaky texture.
- Seal the edges well to prevent the filling from leaking during baking.
- Brush the pastry with an egg wash for a golden, shiny finish.
This dish combines tender chicken with crispy, buttery pastry for a perfect contrast in texture. It’s easy to make but feels special enough for guests or a cozy family dinner. The pockets are also great for using up leftovers and can be customized with your favorite herbs and spices.
Serve these pockets warm with a simple green salad or steamed vegetables on the side. They also pair nicely with a tangy dipping sauce like mustard or a light yogurt-based dip to add extra flavor.
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to keep the pastry crisp, rather than using a microwave which can make it soggy. These pockets can also be frozen before baking; just thaw and bake when ready.
