THE RECIPE JOURNAL · Snack
Little Chicken Pastry Pockets
These flaky, golden pockets are filled with a savory chicken mixture that’s perfect for a cozy meal or snack. Easy to make and deliciously satisfying, they’re sure to become a family favorite in no time.
FROM THE KITCHEN • Little Chicken Pastry Pockets
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 add chopped onions and cook for about a minute until they soften. Stir in the ginger-garlic paste and cook for another minute.
02
Step 2
Add the chicken and cook for 3-4 minutes until it turns white.
03
Step 3
Season with salt, red chili powder, cumin seeds, chili flakes, and pepper. Toss in the chopped carrot and capsicum, mix everything well, then turn off the heat and let the filling cool.
04
Step 4
Take a samosa dough sheet and fold it into pockets, using a little cornflour slurry to seal the edges so they don’t open up while frying.
05
Step 5
Heat oil in a pan on low flame and fry the pockets until they’re golden and crispy.
06
Step 6
Drain on paper towels and serve warm with your favorite sauce.
Why you’ll love it
These pockets are a perfect mix of flaky pastry and savory chicken filling. They are easy to make and great for any meal or snack. The crispy outside and juicy inside make them a crowd-pleaser.
How to serve
Serve warm with a side of fresh salad or steamed vegetables. They also pair well with a dipping sauce like garlic mayo or sweet chili sauce for added flavor.
Storage & leftovers
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. You can also freeze them before baking and cook straight from frozen, adding a few extra minutes to the baking time.
