Filed under: Chicken, Main Course, Snacks | Tags: Baguette, Chicken, Curry powder
I picked up the latest copy of Food Network Magazine this weekend and of course, I bookmarked tons of recipes. One of their features was for different versions of a DIY hot pocket. I used to love those things as a kid; my favorite was pepperoni Pizza. I knew that this would be a great make-ahead meal. I tried it out once over the weekend with eggs, bacon, cheese, and pesto. It was great. I thought I’d redo my childhood favorite for an easy dinner, but the curried chicken pockets in the magazine were stuck in my head.
When I went to pick up another loaf of refrigerated French bread dough (which I easily found in only one trip, YAY!) I passed by the spice isle and the hot curry powder was just calling my name. So I decided, never mind to pizza hot pockets, I was going to give the curried chicken salad a try. My experience eating curries is limited and my experience cooking with it is nonexistent so I was very unsure of what to expect. I tried to follow FNM’s recipe, but when I mixed the chicken salad, I felt that it still lacked a strong curry flavor that I was expecting, so I added aLOTmore.
Overall, this was a great meal that came together very quickly. It was easy enough to make a head of time and just pop it in the oven when we got home. By the time the kids are finished washing their hands and sit down at the table, fresh, homemade Hot Pockets will await them!
Curried Chicken “Hot Pockets”
*adapted from Food Network Magazine
1 tablespoon vegetable oil, plus more for brushing
1 small onion, chopped
2 tablespoons curry powder
1/2 teaspoon freshly grated ginger
1 clove garlic
1 cup shredded rotisserie chicken
1/4 cup fresh spinach
1/2 cup miracle whip (or mayo or yogurt)
2 tablespoons cilantro, chopped
1 teaspoon lime juice
Flour for dusting
11 oz. tube refrigerated French bread
Heat the vegetable oil in a medium skillet over medium heat. Add the onion, curry powder, ginger and garlic. Cook until fragrant, about one to two minutes. Remove from the heat and stir in the chicken.
Stir in the cilantro, spinach, miracle whip, lime juice to the chicken and let the mixture cool completely.
Preheat the oven to 425 degrees and brush a baking sheet lightly with oil. On a floured surface, roll out the bread dough to a 6×8 inch rectangle. Divide in fourths. Put one quarter of the filling inside the center of each rectangle. Fold over the two shorter sides, then the longer sides to enclose the filling. Pinch the edges to seal. Repeat with the remaining dough and filling. Place the packets seem side down on the baking sheet. Brush the bread with the beaten egg and bake for 10-15 minutes, or until the pockets are golden brown.
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