Name: Chicken and Spinach hotpockets with Cheese recipe by Sonia Shringarpure at BetterButter
Prep time: 30 min
Cook time: 18 min
Total time: 48 min
Yield: 4
Ingredients: 2 cups plain flour; 2-1/2 tsp baking powder; 1/2 tsp Salt; 1 tsp sugar; 6 tbsp cold butter; 200 ml buttermilk (or 150ml milk+50ml yogurt); 1 bowl shredded cooked chicken; 1/2 bunch spinach leaves; 8 Mozzarella Cheese slices or soft cheese (I used Brie); 1 tbsp dry red chili flakes; 1 beaten egg

ABOUT Chicken and Spinach hotpockets with Cheese RECIPE

Normally I used to buy these from supermarket till I finally discovered how to make them. Now, I make them with different variations of stuffing and pack them for my daughter's lunchbox.

Ingredients Serving: 4

2 cups plain flour
2-1/2 tsp baking powder
1/2 tsp Salt
1 tsp sugar
6 tbsp cold butter
200 ml buttermilk (or 150ml milk+50ml yogurt)
1 bowl shredded cooked chicken
1/2 bunch spinach leaves
8 Mozzarella Cheese slices or soft cheese (I used Brie)
1 tbsp dry red chili flakes
1 beaten egg

Instructions

Combine flour, salt, sugar, red chili flakes, and baking powder. Whisk well.
Cut butter in small pieces and rub into the flour till it resembles coarse breadcrumbs.
Add buttermilk and knead well till the dough comes together.
Wrap the dough in cling film and refrigerate for 15 minutes.
Preheat oven to 400 Deg F (200deg C).
Make 8 equal sized balls of the dough. Roll out each in rectangle shape. Trim of edges.
Place cheese slices on 4 rectangles. Top up with chicken and spinach and again place cheese slices on the spinach.
Apply little water on the edges of the rectangle and cover the four rectangles with other 4 pieces of the rolled dough. With a fork, seal the edges and pierce the top side with fork.
Place the pockets on a baking tray lined with oven proof parchment paper. Brush egg with pastry brush over the pockets.
Bake in the oven for 15-18 minutes rotating the tray midway through baking time.
Remove from oven and let it rest for 5 minutes. Serve warm.

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