THE RECIPE JOURNAL · Main Course
Chicken Pockets Wrapped in Pastry
These savory chicken pockets wrapped in flaky pastry make for a perfect snack or light meal. Easy to prepare and full of comforting flavors, they’re sure to become a family favorite in no time.
FROM THE KITCHEN • Chicken Pockets Wrapped in Pastry
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
RECIPE VIDEO
Watch how it's made
01
Step 1
Heat some oil in a pan, then toss in the chopped garlic and cook for about a minute until fragrant. Sprinkle in the cornflour and stir it around for another minute.
02
Step 2
Slowly add the milk, then season with pepper, chili flakes, and salt. Stir in the chopped carrot and cook everything together for a minute.
03
Step 3
Add the chopped capsicum, spring onions, green chilies, and the shredded boiled chicken. Mix well, then finish with the chopped coriander leaves. Turn off the heat and set the filling aside to cool a little.
04
Step 4
Take a slice of bread and flatten it with a rolling pin. Use a round cutter or a glass to cut out a circle, then do the same with another slice.
05
Step 5
Spoon some of the filling onto one bread circle, then brush water around the edges of the other circle. Place it on top and press the edges firmly to seal your pocket.
06
Step 6
Dip the pockets in beaten egg, then coat them with breadcrumbs.
07
Step 7
Fry them in hot oil until they’re golden and crispy on both sides.
08
Step 8
Serve warm with your favorite dipping sauce and enjoy!
Why you’ll love it
These savory pockets are a perfect combination of crispy pastry and juicy chicken filling. They are easy to make and great for a quick meal or a party snack. The flavors are comforting and satisfying for all ages.
How to serve
Serve warm with a side of fresh salad or steamed vegetables for a balanced meal. They also go well with dipping sauces like ranch, honey mustard, or a spicy sriracha mayo for extra flavor.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or toaster oven to keep the pastry crisp. You can also freeze them before baking and cook directly from frozen, adding a few extra minutes to the baking time.
