Chicken Filled Pastry Pockets

Ingredients

• Oil 3 tbsp
• Chopped Garlic 1 tbsp
• Cornflour 1 tbsp
• Milk 1 Cup
• Pepper ½ tsp
• Chili Flakes ½ tsp
• Salt ½ tsp
• Carrot ½ Cup

Ingredient Image

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Dip each pocket into beaten egg, then coat with breadcrumbs. Fry them in hot oil until they’re golden and crispy.

Step 6

Drain on paper towels and serve warm with your favorite dipping sauce.