Calcutta Baked Chicken Pockets

Serves 18 Pockets (2 per serving)
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  • Basmati Rice
    With a naturally delicious flavor and scent … Mahatma Basmati Rice is the perfect mate to any rice recipe.


1 cup Mahatma® Basmati Rice
1 Tbsp curry powder
1 Tbsp vegetable oil
1/3 cup onion, finely chopped
1 Tbsp lemon juice
1 cup cooked chicken, chopped
salt and ground black pepper, to taste
1 box (2 sheets), Puff pastry, thawed
1 egg, plus 2 tablespoons water
1 jar chutney

Cooking Directions

Prepare rice according to package directions. Heat oven to 400ºF. Heat a medium skillet over medium heat and toast curry powder about 30 seconds or until fragrant. Add oil and heat for 1 minute; add onions and sauté 1 minute. Stir in lemon juice. Add chicken and rice and heat for 1 more minute. Season with salt and pepper to taste.

Lay puff pastry sheet on a lightly floured board. Roll out each sheet of dough to a 12-inch by 12-inch square and cut into nine, 4 x 4-inch pieces. Combine egg and water and brush edges of dough lightly with egg wash. Place 1 to 2 tablespoons chicken-rice mixture on each square and fold over to form a triangle. Press edges to seal. Brush tops with remaining egg wash. Repeat with other puff pastry sheet. Place pastry pockets on a baking sheet and bake 15 minutes or until golden brown. Serve warm with chutney sauce.

Tip: Substitute cooked ham, seafood or vegetables for the chicken.