1 ¼CupsFinely Chopped Rotisserie or other Cooked Chicken
½CupPeas & Diced Carrots(Frozen, Thawed from Package)
¼CupCurrantsPlumped in ½ Cup Boiling Water and Drained
⅔CupMayonnaise
½CupShredded Monterey Jack Cheese
1TablespoonLemon Juice
Instructions
Make the Pastry Wash:
In a small bowl beat together, egg and cream. Set aside.
1 Large Egg, 2 Tablespoons Cream
Make the Pocket Pies:
Pre-heat oven to 400°F. Allow frozen puff pastry to thaw at room temperature, about 30 to 40 minutes.
1 Package of Frozen Puff Pastry
In a 10-inch skillet, heat oil over medium-low heat. Add onion to oil in the pan and cook until onion is transparent about 3 to 4 minutes. Add the garlic and continue to cook for about one minute, stirring constantly. Do not let the garlic brown.
Add the ginger root, curry powder, cumin, and salt and cook for another minute.
1 Tablespoon Ginger Root, 1 Tablespoon Curry Powder, ½ Teaspoon Ground Cumin, ½ Teaspoon Salt
Add the chicken, peas & carrots, and currants. Stir and cook for about 2 minutes. Remove from heat and let the filling cool.
1 ¼ Cups Finely Chopped Rotisserie or other Cooked Chicken, ½ Cup Peas & Diced Carrots, ¼ Cup Currants
Add the mayonnaise, cheese, and lemon juice. Taste and adjust the seasoning as needed.
⅔ Cup Mayonnaise, ½ Cup Shredded Monterey Jack Cheese, 1 Tablespoon Lemon Juice
On a very lightly floured surface, unroll one sheet of puff pastry. Imagine the pastry divided equally into 6 rectangles and place approximately ⅓ cup of the chicken curry filling onto each rectangle.
Moisten the edges of each puff pastry around each rectangle with water. Unroll the second puff pastry sheet and place it over the filling and the first sheet. Gently press down and around the fillings.
Using a pastry wheel cut the rectangles apart and place the pies on a lightly greased baking sheet.
Brush each pie with the egg and cream pastry wash and press the edges with a fork to seal. Vent the top of each pie with a very small knife slit.
Bake the pocket pies for about 25 to 30 minutes or until light golden brown.
Notes
♥ Recipe can be made as 12 small squares instead of 6 rectangles. Leftover filling makes a great sandwich for the cook!