Creamy Chicken & Cheese Pockets
Soft dough pockets filled with creamy chicken and melty cheese
Golden-fried pockets with soft dough, juicy spiced chicken, and gooey cheese inside. A family favorite that combines crispy exterior with creamy, flavorful filling.
Equipment
Ingredients
Chicken Filling
chicken breast (diced)
600 g
butter
20 g
oil
15 ml
paprika powder
1 tsp
garlic powder
1 tsp
black pepper
0.5 tsp
salt
1 tsp
water
50 ml
cooking cream
100 ml
honey
1 tbsp
mustard
1 tbsp
chili flakes
0.5 tsp
lemon juice
1 tbsp
cheese (grated)
100 g
Dough
flour
350 g
cream cheese with chives & garlic
50 g
salt
1 tsp
baking powder
1.5 tsp
water
170 ml
Filling
cheddar cheese slices
8 piece
Finish
melted butter
20 g
chopped parsley
2 tbsp
Instructions
Cook the chicken filling
Cook the chicken in butter & oil with spices for 4–5 minutes. Add water and let it reduce slightly, then pour in the cooking cream and simmer until creamy and thick.
Finish the chicken filling
Add honey and mustard. Finish with lemon juice and chili at the end for freshness and heat. Remove from heat, stir in grated cheese and let the filling cool completely.
Prepare the dough
Knead all dough ingredients into a soft dough. Cover and rest for 10 minutes.
Form the pockets
Divide into 8 balls, roll out, place a slice of Cheddar + chicken filling inside, seal well.
Fry the pockets
Heat a skillet with a little oil and fry the rolls for 3–4 minutes on each side until golden.
Finish and serve
Brush them with a mixture of melted butter and chopped parsley while hot.
Original recipe
Storage
Store in airtight container. Reheat from frozen in oven at 180°C for 12-15 minutes. Best enjoyed fresh but can be frozen for up to a month.
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