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1 Baked Spicy Roast Chicken Pockets

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Baked Spicy Roast Chicken Pockets

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Ingredients

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
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  • 6
    30min
    Preparation 7min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  • 9
5

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

10

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Tip

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 The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd 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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  • What is your comment about

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

    What is your comment about this recipe?

    Please add a comment and not just add another link to some other web site that I subscribe to.

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