Golden, Crispy Pockets with Creamy Chicken & Melty Cheese

Serves 8
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Directions

  1. 1Cook the chicken in butter & oil with spices for 4–5 minutes.
  2. 2Cook the chicken in butter & oil with spices for 4–5 minutes.
  3. 3Cook the chicken in butter & oil with spices for 4–5 minutes.
  4. 4Add water and let it reduce slightly, then pour in the cooking cream and simmer until creamy and thick.
  5. 5Add water and let it reduce slightly, then pour in the cooking cream and simmer until creamy and thick.
  6. 6Add water and let it reduce slightly, then pour in the cooking cream and simmer until creamy and thick.
  7. 7Add honey and mustard.
  8. 8Add honey and mustard.
  9. 9Add honey and mustard.
  10. 10Finish with lemon juice and chili at the end for freshness and heat.
  11. 11Finish with lemon juice and chili at the end for freshness and heat.
  12. 12Finish with lemon juice and chili at the end for freshness and heat.
  13. 13Remove from heat, stir in grated Gouda and let the filling cool completely.
  14. 14Remove from heat, stir in grated Gouda and let the filling cool completely.
  15. 15Remove from heat, stir in grated Gouda and let the filling cool completely.
  16. 16Knead all dough ingredients into a soft dough.
  17. 17Knead all dough ingredients into a soft dough.
  18. 18Knead all dough ingredients into a soft dough.
  19. 19Cover and rest for 10 minutes.
  20. 20Cover and rest for 10 minutes.
  21. 21Cover and rest for 10 minutes.
  22. 22Divide into 8 balls, roll out, place a slice of Cheddar + chicken filling inside, seal well.
  23. 23Divide into 8 balls, roll out, place a slice of Cheddar + chicken filling inside, seal well.
  24. 24Divide into 8 balls, roll out, place a slice of Cheddar + chicken filling inside, seal well.
  25. 25Heat a skillet with a little oil and fry the rolls for 3–4 minutes on each side until golden.
  26. 26Heat a skillet with a little oil and fry the rolls for 3–4 minutes on each side until golden.
  27. 27Heat a skillet with a little oil and fry the rolls for 3–4 minutes on each side until golden.
  28. 28Brush them with a mixture of melted butter and chopped parsley while hot.
  29. 29Brush them with a mixture of melted butter and chopped parsley while hot.
  30. 30Brush them with a mixture of melted butter and chopped parsley while hot.

Ingredients

  • 600 g chicken breast, diced
  • 600 g chicken breast, diced
  • 600 g chicken breast, diced
  • 20 g butter
  • 20 g butter
  • 20 g butter
  • 1 tbsp oil
  • 1 tbsp oil
  • 1 tbsp oil
  • 1 tsp paprika powder
  • 1 tsp paprika powder
  • 1 tsp paprika powder
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 0.5 tsp black pepper
  • 0.5 tsp black pepper
  • 0.5 tsp black pepper
  • to taste Salt
  • to taste Salt
  • to taste Salt
  • 50 ml water
  • 50 ml water
  • 50 ml water
  • 100 ml cooking cream
  • 100 ml cooking cream
  • 100 ml cooking cream
  • 1 tbsp honey
  • 1 tbsp honey
  • 1 tbsp honey
  • 1 tbsp mustard
  • 1 tbsp mustard
  • 1 tbsp mustard
  • to taste Chili flakes / chili sauce
  • to taste Chili flakes / chili sauce
  • to taste Chili flakes / chili sauce
  • 1 tbsp lemon juice
  • 1 tbsp lemon juice
  • 1 tbsp lemon juice
  • 100 g Gouda cheese, grated
  • 100 g Gouda cheese, grated
  • 100 g Gouda cheese, grated
  • 350 g flour
  • 350 g flour
  • 350 g flour
  • 50 g cream cheese (with chives & garlic)
  • 50 g cream cheese (with chives & garlic)
  • 50 g cream cheese (with chives & garlic)
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 1.5 tsp baking powder
  • 1.5 tsp baking powder
  • 1.5 tsp baking powder
  • 170 ml water
  • 170 ml water
  • 170 ml water
  • 8 small Cheddar slices
  • 8 small Cheddar slices
  • 8 small Cheddar slices
  • Melted butter
  • Melted butter
  • Melted butter
  • Chopped parsley
  • Chopped parsley
  • Chopped parsley

Equipment

skillet