Curried Chicken Pockets

By khojnicki

Ingredients

• 1 tbsp vegetable oil, plus more for brushing
• 1 shallot, finely chopped
• 3/4 tsp curry powder
• 1/2 tsp grated, peeled ginger
• 1 clove garlic, grated
• 1 c shredded rotisserie chicken
• 3/4 c frozen peas, thawed
• 3/4 c plain low fat yogurt
• 2 tbsp fresh cilantro chopped
• 1 tsp fresh lime juice
• Kosher salt
• All purpose flour, for dusting
• 1 11 oz. tube refrigerated French dough
• 1 large egg

Details

Servings 4
Preparation time 25mins
Cooking time 75mins

Preparation

Step 1

Heat the vegetable oil in a medium skillet over medium heat. Add the shallot, curry powder, ginger and garlic and cook until the shallot is slightly softened, about 2 mins. Stir in the chicken. Remove from the heat and stir in the peas, yogurt, cilantro, lime juice and salt to taste. Let the mixture cool completely.

Preheat the oven to 425 degrees F and brush a baking sheet lightly with vegetable oil. On a floured surface, roll out the dough and fill the dinner pockets.

Place the pockets seam side down on the baking sheet. Brush with egg wash and bake until golden brown about 15 mins.