Indian Baked Chicken Pockets

Recipe Summary

Prep Time: 25 minutes
Cook Time: 25 minutes
Bake Time: 20 minutes
Total Time: 50 minutes
Servings: 18

Assemble a couple of hours ahead of time and bake just as guests arrive.

Ingredients

1 cup MAHATMA Basmati Rice
1 Tbsp curry powder
1 Tbsp vegetable oil
1/3 cup finely chopped onion
1 Tbsp lemon juice
1 cup chopped cooked chicken
1 tsp salt
1/4 tsp pepper
1 (17.3-oz) package frozen puff pastry sheets, thawed
1 large egg
2 Tbsp water
1 (9-oz) jar mango chutney

Directions

1. Prepare Basmati rice according to package directions.
2. Cook curry powder in a medium skillet over medium heat about 30 seconds or until fragrant. Add oil, and cook, stirring constantly, 1 minute. Add onion, and sauté 1 minute. Stir in lemon juice. Add rice, chicken, salt, and pepper; cook 1 minute.
3. Roll one pastry sheet into a 12" square on a lightly floured surface. Cut pastry into 9 (4") squares.
4. Stir together egg and 2 Tbsp water; lightly brush edges of pastry squares with mixture.
5. Place 2 Tbsp rice mixture on each square, and fold over to form a triangle. Press edges to seal. Repeat procedure with remaining pastry and filling. Brush tops with remaining egg mixture, and place on a baking sheet.
6. Bake at 400ºF for 20 minutes or until golden brown. Serve warm with chutney.

Additional Information

Indian Party Pockets: Stir 1/3 cup golden raisins, 1/4 cup chopped almonds, and 3 Tbsp chopped cilantro into prepared chicken mixture, and proceed as directed. For a creamy dipping sauce, stir 1 cup plain yogurt, 1 Tbsp chopped cilantro, and 1/4 tsp each of curry powder, ground red pepper, salt, and pepper into the mango chutney.
NOTE: To make smaller appetizers, cut each pastry sheet into 16 (3") squares, top with about 1 Tbsp rice mixture, and proceed as directed.