Chicken Vegetable Pockets

Chicken Vegetable Pockets

Chicken Vegetable Pockets

INGREDIENTS

Pastry:

2 cups MAYA All-Purpose Flour
1/4 cup sugar
1 teaspoon salt
1/3 cup shortening
1/2 cup water

Paste:

1 cup MAYA All-Purpose Flour
1/3 cup shortening

Filling:

2 tablespoons canola oil
1 tablespoon minced garlic
2 tablespoons chopped onions
250 grams cooked chicken breast, cubed
2 – 3 pieces boiled potatoes, cubed
1/2 cup chopped blanched carrots
2 teaspoons finelychopped green chili
1/2 cup green peas
1 teaspoon cuminpowder
1/2 teaspoon anise seeds
salt and pepper to taste
eggwash (1 egg yolk +  2-3 tablespoons milk)

PROCEDURE

1. Grease a cookie sheet and set aside.
2. In a bowl, stir together the flour, sugar and salt.
3. Cut in the shortening until mixture is mealy.
4. Add enough water to form a ball of dough.
5. Roll out to a 10 x 14 inch rectangle.
6. Blend flour and shortening for paste and spread at the center of the dough.
7. Fold over the 2 edges of the dough to cover the paste. Seal the edges.
8. Rest dough for 5 minutes. Roll out to flatten dough then fold again into thirds.
9. Rest again and repeat the procedure twice.
10. Roll out the dough into 1/8 inch thick and cut it into 4 x 4 inch squares.
11. Set aside.

Prepare filling: 

1. Heat oil in a pan then sauté garlic and add onions until translucent.
2. Add in the chicken, potatoes, carrots, chili and green peas.
3. Cook for another 4-5 minutes.
4. Season the mixture with cumin, anise seeds,salt and pepper.
5. Once cooked, set aside and cool.

To assemble:

1. Spoon the filling at the center of a 4 x 4 inch square dough.
2. Bring all corners together towards the center leaving a small opening on each side.
3. Arrange on cookie sheet and bake at 350°F / 177°C preheated oven for 20-25 minutes or until  golden brown.
4. Brush with egg wash 5 – 7 minutes before removing from the oven.

YIELD

1 dozen

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