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Baked Spicy Roast Chicken Pockets



40 portion(s)

Baked Spicy Roast Chicken Pockets

  • 2 tablespoons vegetable oil
  • 1 onion, finely chopped
  • 3 cloves garlic, finely chopped
  • 1 tablespoon ginger, finely chopped
  • 400 grams tomatoes, caned
  • 300 grams chicken stock
  • 350 grams leftover roast chicken, coarsely shredded
  • to taste salt
  • to taste pepper
  • .5 teaspoon turmeric powder
  • .5 teaspoon Ground Chilli, to taste
  • .5 teaspoon ground cinnamon
  • .5 teaspoon ground cardamon
  • 1 teaspoon garam masala
  • 1 teaspoon ground cumin
  • 2 tablespoons Ground Coriander Seed
  • 220 grams frozen pea, corn & carrot mix, thawed
  • 2 tablespoons sour cream
  • 1 package wonton
  • 6
    Preparation 7min
  • 7
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!

Recipe's preparation

    Baked Spicy Roast Chicken Pockets
  1. Chop Garlic & Onion 2-3 Seconds, Speed 7.

    Add about two tablespoons of vegetable oil and sauté with a pinch of salt for about 5 minutes, Varoma, Speed 1 until softened.

    Scrape bottom of bowl.

    Add the ginger and the spices sauté for 3 minutes, Varoma, speed 1

    Scrape bottom of bowl.

    Add the canned tomatoes, vegetables and chicken stock.

    replace MC with Simmering Basket, bring to the boil, 3 minutes 110C, Reverse, Speed 1 and return to a simmer 10 Minutes, Reverse, 95C.

    Add the shredded roasted chicken, Reverse and warm through 3 Minutes.

    Add in sour cream.

    Gently warm through so that it doesn’t split or curdle.

     Drain liquid from mix (needs to be dry)

     Pre heat oven 180C

    Lightly grease up a mini muffin tin and put one skin in each muffin hole to create a pocket.

    Carefully spoon,  a dessertspoon of the Chicken filling into the pockets and pop into a preheated oven until they turn golden.

    Bake 10 Minutes


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Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C.

We use Australian tablespoons and cups: 

1 teaspoon equals 5 ml; 

1 tablespoon equals 20 ml; 

1 cup equals 250 ml.

All herbs are fresh (unless specified) and cups are lightly packed.

All vegetables are medium size and peeled, unless specified.

All eggs are 55-60 g, unless specified.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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    Submitted by osram on 4. November 2016 - 19:07.

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