Chicken and Cheese Pockets
Chicken and Cheese Pockets
Ingredients
For the Chicken Filling
- 600 g chicken breast, diced
- 20 g butter
- 1 tablespoon oil
- 1 teaspoon paprika powder
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- salt, to taste
- 50 ml water
- 100 ml cooking cream
- 1 tablespoon honey
- 1 tablespoon mustard
- chili flakes, or chili sauce, to taste
- 1 tablespoon lemon juice
- 100 g Gouda cheese, grated
For the Dough
- 350 g flour
- 50 g cream cheese, with chives & garlic
- 1 teaspoon salt
- 1 1/2 teaspoons baking powder
- 170 ml water
For the Assembly
- 8 Cheddar slices, small
For the Finish
- melted butter, as needed
- chopped parsley, as needed
Instructions
- 1
In a large skillet, melt the 20 g butter with 1 tablespoon oil over medium heat. Add the 600 g diced chicken breast, 1 teaspoon paprika powder, 1 teaspoon garlic powder, 1/2 teaspoon black pepper, and salt to taste. Cook for 4–5 minutes, stirring occasionally, until the chicken is lightly browned.
⏱️ 5 min
- 2
Pour in the 50 ml water and let it reduce slightly, about 2-3 minutes. Then, add the 100 ml cooking cream and simmer, stirring occasionally, until the mixture becomes creamy and thick, about 3-5 minutes.
⏱️ 8 min
- 3
Stir in the 1 tablespoon honey and 1 tablespoon mustard. Remove the skillet from the heat. Add the 1 tablespoon lemon juice and chili flakes or chili sauce to taste. Stir in the 100 g grated Gouda cheese until well combined. Transfer the chicken filling to a bowl and let it cool completely. This will take about 20 minutes.
⏱️ 25 min
- 4
While the chicken filling cools, prepare the dough. In a large bowl, combine the 350 g flour, 50 g cream cheese with chives & garlic, 1 teaspoon salt, 1 1/2 teaspoons baking powder, and 170 ml water. Knead the ingredients together until a soft, cohesive dough forms. Cover the dough with a clean cloth or plastic wrap and let it rest for 10 minutes.
⏱️ 15 min
- 5
Divide the rested dough into 8 equal balls. On a lightly floured surface, roll out each dough ball into a thin circle. Place one small Cheddar slice in the center of each rolled-out dough piece, then add a portion of the cooled chicken filling on top of the cheese.
⏱️ 10 min
- 6
Carefully fold the dough over the filling to create a half-moon shape or a square, ensuring the filling is completely enclosed. Pinch and seal the edges well to prevent the filling from leaking during cooking.
⏱️ 5 min
- 7
Heat a skillet with a little oil over medium heat. Once hot, carefully place the prepared pockets in the skillet, ensuring not to overcrowd it (cook in batches if necessary). Fry the pockets for 3–4 minutes on each side, or until they are golden brown and cooked through.
⏱️ 10 min
- 8
While the pockets are still hot from the skillet, brush them generously with a mixture of melted butter and chopped parsley. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken and Cheese Pockets
For the Chicken Filling
- 600 g chicken breast, diced
- 20 g butter
- 1 tablespoon oil
- 1 teaspoon paprika powder
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- salt, to taste
- 50 ml water
- 100 ml cooking cream
- 1 tablespoon honey
- 1 tablespoon mustard
- chili flakes, or chili sauce, to taste
- 1 tablespoon lemon juice
- 100 g Gouda cheese, grated
For the Dough
- 350 g flour
- 50 g cream cheese, with chives & garlic
- 1 teaspoon salt
- 1 1/2 teaspoons baking powder
- 170 ml water
For the Assembly
- 8 Cheddar slices, small
For the Finish
- melted butter, as needed
- chopped parsley, as needed
Instructions
- 1
In a large skillet, melt the 20 g butter with 1 tablespoon oil over medium heat. Add the 600 g diced chicken breast, 1 teaspoon paprika powder, 1 teaspoon garlic powder, 1/2 teaspoon black pepper, and salt to taste. Cook for 4–5 minutes, stirring occasionally, until the chicken is lightly browned.
⏱️ 5 min - 2
Pour in the 50 ml water and let it reduce slightly, about 2-3 minutes. Then, add the 100 ml cooking cream and simmer, stirring occasionally, until the mixture becomes creamy and thick, about 3-5 minutes.
⏱️ 8 min - 3
Stir in the 1 tablespoon honey and 1 tablespoon mustard. Remove the skillet from the heat. Add the 1 tablespoon lemon juice and chili flakes or chili sauce to taste. Stir in the 100 g grated Gouda cheese until well combined. Transfer the chicken filling to a bowl and let it cool completely. This will take about 20 minutes.
⏱️ 25 min - 4
While the chicken filling cools, prepare the dough. In a large bowl, combine the 350 g flour, 50 g cream cheese with chives & garlic, 1 teaspoon salt, 1 1/2 teaspoons baking powder, and 170 ml water. Knead the ingredients together until a soft, cohesive dough forms. Cover the dough with a clean cloth or plastic wrap and let it rest for 10 minutes.
⏱️ 15 min - 5
Divide the rested dough into 8 equal balls. On a lightly floured surface, roll out each dough ball into a thin circle. Place one small Cheddar slice in the center of each rolled-out dough piece, then add a portion of the cooled chicken filling on top of the cheese.
⏱️ 10 min - 6
Carefully fold the dough over the filling to create a half-moon shape or a square, ensuring the filling is completely enclosed. Pinch and seal the edges well to prevent the filling from leaking during cooking.
⏱️ 5 min - 7
Heat a skillet with a little oil over medium heat. Once hot, carefully place the prepared pockets in the skillet, ensuring not to overcrowd it (cook in batches if necessary). Fry the pockets for 3–4 minutes on each side, or until they are golden brown and cooked through.
⏱️ 10 min - 8
While the pockets are still hot from the skillet, brush them generously with a mixture of melted butter and chopped parsley. Serve immediately.
⏱️ 2 min