Chicken Curry Pockets

I revere puff pastry as both one of my favorite things to indulge in but also something I utilize infrequently. Besides the fact that it is fairly expensive, it's also almost completely nutritionally void. But every now and then, I soften my resolve towards this ultra refined carb and incorporate it. Tonight's dinner used the puff pastry to make these little chicken pockets. These are delicious and easy, and could also pull double duty as an appetizer. PS I did not take any pictures because a) my husband and i were ravenous and ate them right out of the oven and b) most of my "pockets" opened up during cooking, so although delicious they were sloppy looking.

Chicken Curry Pockets

1 T canola oil

1/2 tsp ground coriander

1/2 tsp ground turmeric

1/2 tsp ground cumin

2 tsp curry powder

1/2 cup coconut milk + more as needed

1 red onion, finely diced

1 red bell pepper, thinly sliced

3/4 lb. skinless, boneless chicken breast, cubed

salt and pepper to taste

1/2 (17.25 oz.) package frozen puff pastry, thawed

Heat canola oil in a skillet over medium-low heat. Stir in coriander, turmeric, cumin, and curry powder. Cook a few seconds until fragrant. Pour in coconut milk, onion, and red pepper; cook until the vegetables are tender, about 7 minutes. 

Stir in chicken and continue cooking for 10-12 minutes, adding more coconut milk if the mixture becomes too dry. Season with salt and pepper. Cook and stir until chicken is cooked through and has absorbed most of the liquid; remove from heat to cool.

Preheat oven to 375 deg F. Prep a baking sheet with cooking spray or parchment paper.

Unfold the puff pastry and lightly flour; gently roll the dough to make it slightly thinner, trying to maintain the rectangle shape. 

Cut the sheet into 16 equal squares (I used a pizza cutter). Place heaping spoonfuls of the filling in the center of each square. Gather all 4 corners of the pastry and pinch together at the top, forming a small pouch. Place each pastry on the baking sheet, about 1" apart.

Bake in the preheated oven until golden brown, 20-25 minutes. Cool on the baking sheet for 10 minutes before removing to serve. 

You could easily double this recipe and use the entire package of puff pastry (both sheets) to make 32 pockets.