Golden, Crispy Pockets with Creamy Chicken & Melty Cheese
Serves 8
Directions
- 1Cook the chicken in butter & oil with spices for 4–5 minutes.
- 2Add water and let it reduce slightly, then pour in the cooking cream and simmer until creamy and thick.
- 3Add honey and mustard.
- 4Finish with lemon juice and chili at the end for freshness and heat.
- 5Remove from heat, stir in grated Gouda and let the filling cool completely.
- 6Knead all dough ingredients into a soft dough.
- 7Cover and rest for 10 minutes.
- 8Divide into 8 balls, roll out, place a slice of Cheddar + chicken filling inside, seal well.
- 9Heat a skillet with a little oil and fry the rolls for 3–4 minutes on each side until golden.
- 10Brush them with a mixture of melted butter and chopped parsley while hot.
Ingredients
- 600 g chicken breast, diced
- 20 g butter
- 1 tbsp oil
- 1 tsp paprika powder
- 1 tsp garlic powder
- 0.5 tsp black pepper
- to taste Salt
- 50 ml water
- 100 ml cooking cream
- 1 tbsp honey
- 1 tbsp mustard
- to taste Chili flakes / chili sauce
- 1 tbsp lemon juice
- 100 g Gouda cheese, grated
- 350 g flour
- 50 g cream cheese (with chives & garlic)
- 1 tsp salt
- 1.5 tsp baking powder
- 170 ml water
- 8 small Cheddar slices
- Melted butter
- Chopped parsley
Equipment
skillet
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