Mango Chicken Pockets Recipes

MANGO CHICKEN

Steps:

• Cut chicken into three 4 inch pieces.
• Seed, core and cut peppers into 1-inch pieces.
• Slice onions into 1 1/2-inch lengths.
• Peel and pit mangoes and cut into 2/3-inch pieces.
• Whisk together stock, sugar, soy sauce, vinegar, cornstarch and curry paste.
• In wok or skillet heat half of the oil over high heat; stir fry chicken for 4 minutes or until no longer pink inside.
• Transfer to plate.
• Add remaining oil to wok; stir-fry peppers for 2 minutes.
• Stir in ginger, cook for 30 seconds.
• Add stock mixture and chicken, cook stirring for 2 minutes or until sauce is thickened and chicken is hot.
• Stir in onions and mango.
• Sprinkle with cashews (if using).

POCKET PIES

Steps:

• In the bowl of a food processor, combine the flour, baking powder and salt. Pulse for a few seconds and then pour into a large mixing bowl.
• Add the shortening and knead it into the flour with your hands until it is crumbly. Add the milk all at once and mix in with a spatula until it begins to come together. Lightly flour your hands and the countertop and turn the dough out onto the countertop. Knead the dough ball, folding over 10 to 20 times. Using a rolling pin roll the dough to 1/3 to 1/2-inch thickness, then cut into rounds using a 2 1/4-inch ring. Roll each round as thinly as possible or to 5 to 6 inches in diameter. Spoon 1 to 2 tablespoons of filling onto the dough, brush the edges of half of the dough lightly with the egg wash, fold over and seal the edges together with the tines of a fork, dipping it into flour as needed. Gently press down to flatten and evenly distribute the filling and snip or cut 3 slits in the top of the pie. Dock pies that are going to be deep-fried, instead of snipping or cutting slits.
• To pan-fry pies, place a medium saute pan over medium low heat along with 1 to 2 tablespoons vegetable, canola oil or butter. Once heated, place 2 to 3 pies at a time into pan and saute until golden on both sides, approximately 3 to 4 minutes per side. Allow to cool 4 to 5 minutes before serving.
• To deep-fry pies, heat vegetable oil in a deep-fryer or a large heavy pot to 375 degrees F. Once hot, add 1 to 2 pies at a time and fry until golden brown, approximately 3 to 4 minutes.
• To bake pies, preheat the oven to 350 degrees F. Place finished pies onto an ungreased cookie sheet and bake for 25 to 30 minutes or until golden brown.
• To make toaster pastries:
• Preheat oven to 350 degrees F.
• Divide dough in half and roll out to less than 1/8-inch thick. Cut into 4 inch by 5 inch rectangles. Place 1 to 2 tablespoons of filling onto center of one piece of dough. Brush the edges with egg wash and top with second piece of dough. Seal edges by pressing together with tine of fork. Gently press down to flatten and evenly distribute the filling and dock the top of the pie. Repeat with second half of dough.
• Bake for 20 minutes. Remove from the oven, allow to cool completely and place into zip-top bags until ready to toast. The pies will not be brown until toasted.
• Place all of the ingredients into a small saucepan over high heat and bring to a boil. Reduce the heat to low, cover and simmer for 30 minutes, stirring occasionally. Transfer to a bowl and place in refrigerator to cool completely before using as filling.
• For each pie place 1 to 2 tablespoons onto the center of the dough. Follow directions above.
• Yield: enough for 10 to 15 pies
• Place the sugar, cocoa powder, salt, and butter into a large zip-top bag and squish to combine. Cut a whole in 1 corner of the bag.
• For each pie, pipe 1 to 2 tablespoons of mixture onto the center of the dough. Follow directions above.
• Yield: enough for 10 to 15 pies

MANGO CHICKEN POCKETS

Steps:

• Heat 1 tablespoon of oil in a frypan. Cook onion and garlic until softened. Remove from heat.
• Peel and slice mangoes, reserving any remaining flesh for the sauce.
• Flatten chicken slightly. Sprinkle pepper over. Spread onion and garlic evenly inside chicken. Arrange mango slices over onion and garlic. Fold one side of chicken breast over to enclose filling. Secure with toothpicks.
• Cook fillets in remaining oil for at least 5 minutes on each side.
• Combine sauce ingredients in a small pan (mango, honey garlic and coriander). Add a little stock or water. Cook until slightly thickened. Pour sauce over cooked chicken.
• Serve with a crisp salad and jacket potatoes.

BBQ CHICKEN POCKETS

Steps:

• Line a cookie sheet with foil or parchment paper.
• Preheat your oven to 375.
• Remove and unroll the crescent rolls and divide the crescent rolls into four squares (2 triangles each).
• Seal the perforations on each of the four squares so that the triangles are connected.
• Divide the cheese into halves and place one half on each of the four squares.
• Divide the bacon in half and place one half on each of the four squares.
• Mix canned chicken and BBQ sauce in a mixing bowl.
• Scoop one to two tablespoons (more or less to taste) of BBQ chicken onto each of the four crescent squares.
• Fold each crescent square in half (covering the mixture). Press to seal the edges.
• Wisk egg, and brush mixture onto the tops of each of the rolls.
• Top with parmesan.
• Space the rolls evenly apart, and bake as directed at 375 for 11-13 minutes.

CALIFORNIA CHICKEN POCKETS

Steps:

• Cook and drain broccoli.
• In medium bowl, combine chicken, broccoli, avocado, rice, tomatoes, cheese and egg.
• In small bowl, stir together mayonnaise, mustard and celery seed. Pour over mixture and toss to coat.
• Refrigerate for at least 1 hour to blend.
• To serve, spoon approx 1/2 cup mixture into each pock bread half.

CURRIED CHICKEN PITA POCKETS

Steps:

• In a large bowl, combine the first five ingredients. Stir in chicken, grapes and celery; refrigerate. Just before serving, add almonds. Stuff about 1/4 cup into each pita half.