MEAT /CHICKEN POCKETS (PUFF PASTRY PIE)

Made with homemade rich and tender pastry crust and filled with meat, potatoes, and carrots that are delicious and hard to resist.

INGREDIENTS

Homemade puff pastry

( Make them from here - https://www.rupzbaking.com/post/homemade-puff-pastry)

1 cup cooked meat / chicken (shredded)

1/2 cup potato and carrots ( cut into bit-site pieces ) - you can skip this if required

1 small onion (chopped)

1 1/2 tablespoon crushed ginger & garlic or paste

1 green chilli (chopped)

some curry leaves

1/2 tsp Chicken / Meat Masala

Oil (I used coconut oil)

Egg for egg wash

INSTRUCTIONS

Preheat the oven at 200 C for 10 mins. Take the puff pastry out of the fridge and let it cool at room temperature for about 35 minutes.

Beat 1 egg with 1-2 tsp water for egg wash and keep aside.

Heat oil in a pan and add chopped onions and cook till it becomes soft. Add the green chilli, ginger and garlic and saute well. Now add the potato and carrot pieces if using. Next add chicken / meat masala. Fry for 2 mins.

Add the cooked and shredded meat /chicken and mix well. Add 1-2 tbsp water. Ensure the mixture is dry and well cooked.

Once meat /chicken mixture is cooled, flour work surface and roll the pastry into a rectangle . Cut out equal sized squares.

Apply this egg mixture on four sides of the pastry square and place about 1 -2 tbsp of meat/chicken mixture on each puff pastry square.

Close the puff pastry by folding the two opposite corners of the square either to make a triangle or a square.

Apply the egg wash all over the sealed puffs. Ensure that not too much is spread on the edges.

Bake in the preheated oven for 25 mins or until the meat pockets are golden in colour.

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