Stuffed Chicken Mince Pockets
Juicy chicken pockets with a molten center and crisp edges.
Timing note: 40 mins
Stuffed Chicken Mince Pockets
Juicy chicken pockets with a molten center and crisp edges.
Timing note: 40 mins
The Key Move
Seal like you mean it, then rest before slicing so the filling doesn't spill out.
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The Setup
- Cutting Board
- Chef's Knife
The Mise en Place
5 of 8Your prep station before cooking begins
Chicken (0/4)
Bind (0/2)
My filling is spilling out when I slice the pockets, even after resting them.
Ah, that tells me the seal on your pockets wasn't quite tight enough when you formed them.
These chicken pockets are falling apart when I try to flip them in the oven!
Don't let them get the better of you! This usually happens if the chicken mixture wasn't quite cohesive enough, or if those seals weren't pressed firmly. Give the mixture a good sq…
Chef's Notes
Chill the formed pockets 10 minutes if sealing feels tricky.
Swap mozzarella for feta; swap spinach for chopped herbs.
The Method
MIX
Mix chicken, salt, pepper, garlic powder (1 tsp), egg (1 each), and panko until cohesive.
Mixture should hold together when you press a small ball in your palm.
FILL
Form 4 patties. Add spinach (2 cups) and mozzarella (½ cups) to the center and seal into thick pockets.
Seams should be fully sealed--no cheese visible at the edges.
ROAST
Time-sensitiveBake at 425°F for 18-22 minutes, flipping once halfway.
Pockets should be browned and firm, and juices should run clear.
REST
Time-sensitiveRest 10 minutes before cutting.
Cheese stays molten and the pocket holds shape when sliced.
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