This delicious little puff pastry pockets are filled with chicken and apples. They taste amazing warm with a salad or just as a little snack for a picnic or a party. The preparation is easy and the pockets can be stored in the refrigerator for hours before baking.
Makes about 30 pockets
- 2 sheets puff pastry
- 300 g sliced chicken breast
- 1 onion
- 1 apple
- 1 teaspoon flour
- 1 teaspoon curry powder
- 1 dl bouillon
- 1 egg yolk
- splash of milk
- Chop the onion and fry until soft in a pan. Add the chicken slices and cook for about 4 minutes.
Add the chopped apple, sprinkle the mixture with the flour and curry powder and pour in the bouillon.
Let it cook for about 5 minutes or until the liquid is evaporated.
Chop the mixture and let it cool completely.
Roll out the puff pastry and cut out circles with a round shaped cookie cutter (about 5 cm diameter) and place the circles on a baking sheet.
Spread 1 teaspoon of the mixture evenly in the center of each circle.
Fold the pastry circles over the filling and press the edges to seal.
Brush each strip with the egg yolk and milk mixture.
Bake for about 25 minutes or until golden.