Curried Chicken Pockets Recipe
Hey there, this Curried Chicken Pockets recipe is sure to get you hooked to it! No other ingredient will make Curried Chicken Pockets taste so yummy than Chicken. If it is an impressive Side Dish that you require, then this dish is the answer. Try this Curried Chicken Pockets once and only once! Your loyalty to it forever is guaranteed!
Ingredients
2 tablespoons butter or margarine
1 tablespoon minced onion
2 teaspoons curry powder
2 tablespoons all-purpose flour
1/2 teaspoon salt
3/4 cup milk
1 5- to 6 3/4 ounce can chunk chicken, drained
1 10- to 11-ounce package piecrust mix
1 egg, slightly beaten
Directions
1. In 1-quart saucepan over medium heat, in hot butter or margarine, cook onion and curry powder, stirring occasionally, until onion is tender, about 5 minutes. Stir in flour and salt until blended; cook 1 minute. Gradually stir in milk and cook, stirring constantly, until sauce thickens and boils, about 5 minutes. Remove saucepan from heat; stir in chicken.
2. Prepare piecrust mix as label directs. On lightly floured surface with floured rolling pin, roll half of dough 1/8 inch thick. With floured 2!/2-inch round cookie cutter, cut out 15 dough circles. (Keep remaining dough and trimmings covered with plastic wrap.)
3. On one-half of each pastry circle, place a teaspoonful of the chicken mixture. Brush edges of dough circles with some egg; fold dough over filling. With fork, firmly press edges together to seal. Place pastries on ungreased cookie sheet, about 1 inch apart. Repeat to make 36 pastries in all. Brush pastries with remaining egg. If not serving right away, cover with foil and refrigerate.
4. About 35 minutes before serving, preheat oven to 400°F. Bake pastries 25 minutes or until golden.
2. Prepare piecrust mix as label directs. On lightly floured surface with floured rolling pin, roll half of dough 1/8 inch thick. With floured 2!/2-inch round cookie cutter, cut out 15 dough circles. (Keep remaining dough and trimmings covered with plastic wrap.)
3. On one-half of each pastry circle, place a teaspoonful of the chicken mixture. Brush edges of dough circles with some egg; fold dough over filling. With fork, firmly press edges together to seal. Place pastries on ungreased cookie sheet, about 1 inch apart. Repeat to make 36 pastries in all. Brush pastries with remaining egg. If not serving right away, cover with foil and refrigerate.
4. About 35 minutes before serving, preheat oven to 400°F. Bake pastries 25 minutes or until golden.
