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Fried Chicken and Gravy Pockets


1 pkg. of Tenderflake® Puff Pastry thawed

1 ½ cups (375 mL) Corn Flakes Cereal crushed

1 cup (250 mL) pre-cooked chicken shredded

2 tsp. (10 mL) pepper

2-½ tbsp. (38 mL) pre-made chicken gravy

1 egg yolk

1 tbsp. (15 mL) milk

2 cups (500 mL) vegetable oil for frying

1 tbsp. (15 mL) Sea salt flakes

½ cup (125 mL) sweet and sour chili sauce for dipping


  1. In a small bowl stir chicken and pepper together and set aside.
  2. Place 1 cup of crushed cereal on surface and place pastry block on top. With a lightly floured rolling pin, flatten pastry into the cereal. Flip pastry over and add remaining cereal to your surface; continue to roll. Continue flipping and rotating pastry creating a 10×10 1/4 inch thick square. Cut 4 circles using a 4-inch round cookie cutter.
  3. Spoon 1 tsp. of gravy into the center of each circle and top with chicken, roughly 1tbsp. Whisk egg yolk and milk in a small dish and lightly brush pastry edges: fold pastry in half and pinch the edges to seal. Using a fork, press down on the edges to create a tighter seal.
  4. Heat oil to 375F. Fry each pocket for approx.1 minute until golden brown. Remove from fryer and place on top of paper towel and sprinkle with a pinch of salt. Repeat steps 3-5 with remaining pastry. Serve pockets warm with dipping sauce.
Prep Time: 
15 minutes
Cook Time: 
8 minutes
Total Time: 
23 minutes

Fried Chicken and Gravy Pockets

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