Chicken Pockets

Chicken Pockets

These chicken pockets are such a great idea to use up those pastry sheets that have been in the freezer forever and what could be easier than to fill them with leftovers?

Chicken Pockets

Prep time: 

Cook time: 

Total time: 

Serves: 6

  • 1 leek
  • ½ red capsicum (pepper)
  • 2 cloves garlic
  • handful of green beans (chopped small)
  • 1 tbsp oil
  • 300g chicken (my choice – thigh fillets)
  • 3 sheets puff pastry
  • 1 tsp tumeric
  • 1 tsp cumin
  • 100-150ml cream
  1. Dice the leek finely but only the white part of the stalk and wash.
  2. Heat oil in pan and cook leeks, capsicum, garlic, and beans.
  3. Cut chicken as small as you like and add to fry pan veggies and cook through.
  4. Throw in the spices and when cooked and when the dish is aromatic, add cream.
  5. Cut the puff pastry squares diagonally and folded the 2 equal angles to the third angle (pictured) and firmly press the edges.
  6. Bake in lined baking dish in preheated oven for 20 minutes at 220C.

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