Chicken in Flaky Pastry Pockets

Ingredients

• Chopped Garlic 1 tbsp
• Cornflour 1 tbsp
• Milk 1 Cup
• Pepper ½ tsp
• Chili Flakes ½ tsp
• Salt ½ tsp
• Carrot ½ Cup
• Capsicum 1 Cup
• Spring Onion 1 tbsp
• Green Chilies 1 tbsp
• Boiled Shredded Chicken 2 Cups
• Coriander Leaves 2 tbsp
• Bread Slices as required
• Beaten Eggs
• Oil for frying

Ingredient Image

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Dip the pocket into beaten egg, then coat it with breadcrumbs.

Step 6

Fry the pockets in hot oil until they’re golden brown and crispy. Drain on paper towels and serve warm with your favorite sauce.