Cheese and Chicken Stuffed Potato Bread Pockets
Viral potato bread transformed into cheesy chicken-stuffed pockets
Fluffy potato bread dough wrapped around a savory filling of tender chicken, melted mozzarella, and aromatic vegetables - the ultimate comfort food pocket.
Equipment
Ingredients
Dough
potatoes (mashed, cooked)
500 g
all-purpose flour
300 g
active dry yeast
7 g
granulated sugar
15 g
olive oil
30 ml
salt
8 g
Filling
chicken breast (cooked, shredded)
300 g
mozzarella cheese (shredded)
200 g
onion (diced)
100 g
garlic (minced)
3 cloves
butter (melted)
30 g
Instructions
Prepare the potato dough
Boil and mash potatoes, then mix with flour, yeast, sugar, olive oil and salt to form a soft dough.
Let the dough rise
Cover the dough and let it rise in a warm place until doubled in size.
Prepare the filling
Sauté onion and garlic, then add shredded chicken and combine with cheese.
Shape the pockets
Divide dough into 8 pieces, flatten each, add filling, and seal edges.
Second rise
Place shaped pockets on baking sheet and let rise for 15 minutes.
Bake the pockets
Bake in preheated oven until golden brown and cheese is melted.
Original recipe
Storage
Store in airtight container. Reheat from frozen in oven at 180°C for 15 minutes
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