Chicken Mushroom Pockets
Chicken Mushroom Pockets
Servings
4
Prep time
Cook time
Recipe
Ingredients
- 1 tbsp olive oil
- 1 red onion, finely diced
- 2 cloves garlic, minced
- 500g chicken mince
- 1 red capsicum, diced
- 50g mushrooms, diced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 30g baby spinach, roughly chopped
- Sea salt, to taste
- 100g cheddar cheese
- 2 tbsp olive oil
- 300g wholemeal spelt flour
- ½ tsp bicarbonate of soda
- ½ tsp sea salt
- 250g full-fat natural or Greek yoghurt
- ½ tsp apple-cider vinegar
- 1 tbsp olive oil
- 1 lemon, cut into wedges, to serve
Method
- Sauté olive oil and onion over a moderate heat for 3 mins.
- Add the garlic, chicken mince, capsicum, mushrooms, cumin and coriander, turn up the heat to high and stir-fry until the chicken is cooked and all the moisture is absorbed. Mix through the spinach and remove from the heat.
- While the filling cools, make the dough.
- Place the spelt flour, bicarbonate of soda and salt into a bowl and mix to combine. Add the yoghurt, apple-cider vinegar and olive oil and mix well. Knead for 30 secs then divide into 8 balls and rest for a few mins.
- Any dough made with whole flour potentially needs a bit of adjusting. It should feel like soft Play-Doh. If it feels dry or cracks when rolling, add a touch of water. If it’s too sticky to handle, add more flour.
- Roll the dough into 15-20cm (rough) circles. Place about ¼-1/3 cup of the mince on one side of the circle and top with a sprinkle of cheese.
- Fold the dough over, pressing the edges together.
- Heat a non-stick or cast-iron pan (or barbecue hotplate) to a moderate heat. Add olive oil and fry until golden brown on each side (about 2-3 mins). Press down with the spatula to flatten a little.
- While the first 1 or 2 pockets are cooking, I generally start forming the next 2, repeating until all are cooked. Set aside the cooked pockets on a plate until all are cooked.
- Serve with wedges of lemon.
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