Repurposed Chicken Pockets

L. Balsam L. Balsam
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Finding a use for chicken from the soup is always a challenge. My dear mother puts sweet potato in everything, and that gave me the idea for this recipe. Enjoy!

Yields 10 chicken pockets

3h 30m 10
Easy Meat

Contains: Gluten, Wheat, Egg, Sesame, Soy

Directions

Prepare the Chicken Pockets

  1. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line

    a baking sheet with Gefen Parchment Paper and set aside.

  2. Wrap sweet potatoes in foil and bake for one and a half hours. Alternatively, cube the sweet potatoes and cook them in water until soft. Mash lightly.

Prepare the Sauce

  1. Mix sauce ingredients in a bowl. Alternatively, use 1/2 cup spicy mayo instead.

To Assemble

  1. Raise the oven temperature to 375 degrees Fahrenheit (190 degrees Celsius).

  2. Place two tablespoons chicken, one tablespoon sweet potato, one and a half tablespoons scallions, one tablespoon sauce in the center of each dough square.

  3. Bring the corners together. Pinch well to form a pocket and place seam-side down on the prepared baking sheet. Brush with egg, sprinkle with sesame seeds, and bake for 30–35 minutes, until golden.

Credits

Description:
Styling and Photography by Sheera Segal
Food Prep by Rochel Leah Bree

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