Fried Chicken and Gravy Pockets

Recipes

Fried Chicken and Gravy Pockets

  • SERVES:
    Servings
    8
  • PREP TIME:
    Prep Time
    15
    minutes
  • BAKE TIME:
    Cook Time
    8
    minutes
  • TOTAL TIME:
    Total Time
    23
    minutes

ingredients

  • 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

directions

  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.