CURRIED CHICKEN POCKETS

Curried Chicken Pockets image

Provided by Food Network Kitchen

Time 50m

Yield 4 servings

Number Of Ingredients 14

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1 tablespoon vegetable oil, plus more for brushing
1 shallot, finely chopped
3/4 teaspoon curry powder
1/2 teaspoon grated peeled ginger
1 clove garlic, grated
1 cup shredded rotisserie chicken (skin removed)
1/4 cup frozen peas, thawed
1/4 cup plain low-fat yogurt
2 tablespoons chopped fresh cilantro
1 teaspoon fresh lime juice
Kosher salt
All-purpose flour, for dusting
1 (11-ounce) tube refrigerated French bread dough
1 large egg

Steps:

Heat the vegetable oil in a medium skillet over medium heat. Add the shallot, curry powder, ginger and garlic and cook until the shallot is slightly softened, about 2 minutes. Stir in the chicken. Remove from the heat and stir in the peas, yogurt, cilantro, lime juice and salt to taste; let the mixture cool completely.
Preheat the oven to 425 degrees F and brush a baking sheet lightly with vegetable oil. On a floured surface, roll out the dough and fill the dinner pockets (see Cook's Note).
Place the pockets seam-side down on the prepared baking sheet. Beat the egg and 1 tablespoon water in a small bowl; brush the pockets with the egg wash. Bake until golden brown, about 15 minutes.