Chicken Curry Pockets

Ingredients:

• 1 cup shredded rotisserie chicken (skinless)
• 1 tbsp vegetable oil (plus a little extra for grating)
• 1 shallot, thinly sliced
• 3/4 tsp curry powder
• 1/2 tsp peeled, grated ginger
• 1 clove of grated garlic
• 1/4 cup defrosted green peas
• 1/4 cup plain yogurt
• 1 tbsp chopped fresh cilantro
• 1 teaspoon freshly squeezed lime juice
• Flour for breading
• 300 g frozen French loaf dough
• 1 large egg

Preparation:

1. Heat vegetable oil in a medium skillet over low heat. Add the shallot, curry powder, ginger, and garlic and cook until the shallot is slightly softened, about 2 minutes. Combine with the chicken.
   
   Remove from heat and stir in peas, yogurt, cilantro, and lime juice, season with salt to taste, and let cool completely.
2. Preheat the oven to 220°C and lightly grease a baking sheet with vegetable oil. On a floured surface, roll out the dough and form pockets (see cooking note).
3. Place the pockets seam-side down on the prepared baking paper. Crack an egg and mix it with 1 tablespoon of water in a small bowl; brush the pockets with the egg mixture. Bake until golden brown, about 15 minutes.
   
   

   How to make pockets

   1. Divide the dough into 4 pieces. Roll each piece into a 15 x 20 cm rectangle on a floured surface.
      
   2. Place a quarter of the filling in the center of the dough rectangle and press down.
      
   3. Fold the 2 short sides over the filling, stretching the dough to cover the contents of the rectangle.
      
   4. Fold the two long sides of the dough over like a burrito. Pinch the edges shut.
      
   
   This filling can also be used for stuffing pita pockets.