Chicken Bread Pocket recipe

Watch the video · 4:11

Ingredients

• 250 g boneless chicken, cut small
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic paste
• 1 tsp chilli sauce or red chilli flakes
• 2 tbsp oil
• 1 small onion, finely chopped
• 1 small capsicum, finely chopped
• 3 tbsp mayonnaise
• 2 tbsp grated cheese or cream cheese
• 8 slices white bread
• 1 egg, beaten, for sealing and coating
• 2 tbsp butter, for toasting

Method

1. Cook the chicken with salt, pepper, garlic paste and chilli sauce in 1 tbsp oil on medium heat for 8 to 10 minutes until no pink remains. Cool and shred finely.
2. Heat the remaining oil and saute the onion and capsicum for 2 minutes until just soft. Cool.
3. Mix the chicken, vegetables, mayonnaise and cheese into a thick filling. Taste and adjust the salt.
4. Cut the crusts from the bread. Roll each slice flat with a rolling pin.
5. Brush the edges of 4 slices with beaten egg, spoon the filling in the centre and top with the remaining slices.
6. Press the edges firmly with a fork to seal them. Brush the tops lightly with egg.
7. Melt the butter in a pan on medium-low heat and toast the pockets for 2 to 3 minutes per side until golden and crisp. Serve hot.

Watch the video on YouTube