Chicken and vegetable dumplings

Chicken and Vegetable Pockets: A recipe that will bring joy to the table in every home

Preparation time: 30 minutes
Baking time: 20 minutes
Total time: 50 minutes
Number of servings: 4

Chicken and vegetable pockets are an excellent choice for a delicious meal, full of flavors and varied textures. These dishes are perfect for a family dinner or to impress guests at a party. With a mix of fresh vegetables and chicken breast, wrapped in crispy pastry sheets, these pockets are not only tasty but also nutritious!

A short story about the recipe

Pockets, a combination of simple ingredients, have often been used by skilled housewives to utilize leftover meat and vegetables. They have evolved into various dishes, adapted over time according to the season and the availability of ingredients. Today, these little packages are appreciated not only for their flavor but also for their appealing appearance and versatility in serving.

Necessary ingredients

- 1 large chicken breast
- 2 medium tomatoes
- A handful of green peas (about 100 g)
- A few green bean pods
- 1 red onion
- 1 carrot
- 1 small celery
- 200 g fresh Champignon mushrooms
- 100 g grated sheep cheese
- 1 egg
- 6 pastry sheets
- 50 ml olive oil
- A bunch of fresh parsley
- Salt and pepper, to taste
- Spice mix (coriander, marjoram, thyme, bay leaves, oregano, basil)
- A handful of pitted black olives

Preparing the ingredients

1. Washing and cleaning the vegetables: Wash and dry all the vegetables. Dice the tomatoes, julienne the onion, and grate the carrot and celery to better integrate them into the filling.

2. Preparing the mushrooms: Clean the mushrooms, wash them well, and then slice them thinly. They will add a delicious flavor to the mixture.

3. Boiling the peas and pods: Place the peas and green bean pods in a pot of boiling water. Boil them for 3-4 minutes until they become slightly soft, then remove and rinse with cold water to stop the cooking.

Preparing the filling

1. Cooking the chicken and vegetables: Cut the chicken breast into small cubes and sauté in a pan with a splash of olive oil. Add the onion, carrot, celery, and mushrooms, stirring constantly. Cook the mixture until the chicken turns white and the vegetables soften, and the released juice reduces.

2. Seasoning: Salt and season the mixture with your favorite spice mix (coriander, marjoram, thyme, bay leaves, oregano, basil). Finally, add the finely chopped parsley for an extra touch of freshness.

3. Adding the cheese: In a separate bowl, mix the grated sheep cheese with the beaten egg until it becomes a homogeneous mixture. This will provide a creamy texture to the filling.

Assembling the pockets

1. Preparing the pastry sheets: Layer the pastry sheets on top of each other and cut them into four equal parts, obtaining 24 pieces. Overlap two sheets so that the corners form a star.

2. Filling: Place each dough star in greased molds. Add a tablespoon of the chicken and vegetable filling, followed by a teaspoon of the cheese mixture. Decorate with 1-2 pitted black olives.

3. Wrapping: Gently pinch the corners of the pastry sheet to form small packages. You can use parsley stems or strips of green onion to tie the pockets, but they can also remain untied, depending on your preferences.

Baking the pockets

Preheat the oven to 180°C. Place the pockets on a tray and bake for 15-20 minutes, or until the pastry sheet turns golden and crispy. This is where the magic happens! The enticing aroma will spread throughout the house.

Serving

Chicken and vegetable pockets can be served warm or cold, being excellent alongside a fresh salad or sautéed mushrooms. You can also add some black olives for a contrast of flavors. These appetizers are ideal for enjoying at a festive meal or on a quiet evening at home.

Suggestions for variations

- You can replace the chicken breast with turkey meat or tofu for a vegetarian option.
- Experiment with seasonal vegetables – zucchini, bell peppers, or even spinach can add a fresh note to your pockets.
- For a more intense flavor, you can add some spicy seasonings or chili sauce to the filling.

Nutritional benefits

These pockets are rich in protein due to the chicken and contain a variety of vitamins and minerals from the vegetables, such as vitamin C from tomatoes and fiber from peas and pods. The sheep cheese adds calcium and healthy fats, being a nutritious ingredient that perfectly complements this recipe.

Frequently asked questions

1. Can I use frozen pastry sheets?
Yes, that is perfectly fine! Just make sure to thaw them completely before use.

2. How can I store the pockets?
They can be stored in the refrigerator for up to 3 days. You can reheat them in the oven to restore their crispness.

3. Can the pockets be frozen?
Yes, you can freeze the pockets before baking them. Place them on a tray, freeze them first, then transfer them to an airtight container. Bake them directly from the freezer, adding a few minutes to the baking time.

We hope this recipe for chicken and vegetable pockets will inspire you to create a delicious and colorful dish! These little delights are not only a treat for the taste buds but also a wonderful way to bring family and friends together. Enjoy your meal!