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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
Directions:
1. Ingredients
2. tablespoon vegetable oil, plus more for brushing
3. shallot, finely chopped
4. /4 teaspoon curry powder
5. /2 teaspoon grated peeled ginger
6. clove garlic, grated
7. cup shredded rotisserie chicken (skin removed)
8. /4 cup frozen peas, thawed
9. /4 cup plain low-fat yogurt
10. tablespoons chopped fresh cilantro
11. teaspoon fresh lime juice
12. Kosher salt
13. All-purpose flour, for dusting
14. -ounce tube refrigerated French bread dough
15. large egg
16. Directions
17. Heat the vegetable oil in a medium skillet over medium heat. Add the shallot, curry powder, ginger and garlic and cook until the shallot is slightly softened, about 2 minutes. Stir in the chicken. Remove from the heat and stir in the peas, yogurt, cilantro, lime juice and salt to taste; let the mixture cool completely.
18. Preheat the oven to 425 degrees F and brush a baking sheet lightly with vegetable oil. On a floured surface, roll out the dough and fill the dinner pockets. Step-by-step directions.
19. Place the pockets seam-side down on the prepared baking sheet. Beat the egg and 1 tablespoon water in a small bowl; brush the pockets with the egg wash. Bake until golden brown, about 15 minutes.
20. Photograph by Carrie Purcell
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