appetizers Chicken

Calcutta Baked Chicken Pockets

This is a little taste of India and it’s really easy to make at home. You can substitute the chicken for either ham or pork. You may even use ground beef or ground turkey. 



  • 1 cup Mahatma® Basmati Rice
  • 1 Tbsp curry powder
  • 1 Tbsp vegetable oil
  • 1/3 cup onion, finely chopped
  • 1 Tbsp lemon juice
  • 1 cup cooked chicken, chopped
  • salt and ground pepper, to taste
  • 1 box (2 sheets), puff pastry, thawed
  • 1 egg, plus 2 tablespoons water
  • 1 jar chutney


Prepare rice according to package directions. Heat oven to 400ºF. Heat a medium skillet over medium heat and toast curry powder about 30 seconds or until fragrant. Add oil and heat for 1 minute; add onions and sauté 1 minute. Stir in lemon juice. Add chicken and rice and heat for 1 more minute. Season with salt and pepper to taste.

Lay puff pastry sheet on a lightly floured board. Roll out each sheet of dough to a 12-inch by 12-inch square and cut into nine, 4 x 4-inch pieces. Combine egg and water and brush edges of dough lightly with egg wash. Place 1 to 2 tablespoons chicken-rice mixture on each square and fold over to form a triangle. Press edges to seal. Brush tops with remaining egg wash. Repeat with other puff pastry sheet. Place pastry pockets on a baking sheet and bake 15 minutes or until golden brown. Serve warm with chutney sauce.

Tip: Substitute cooked ham, seafood or vegetables for the chicken.