Ingredients
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1
|
cup
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Carolina® Basmati Rice
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|
1
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Tbsp
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curry powder
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1
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Tbsp
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vegetable oil
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|
1/3
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cup
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onion, finely chopped
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|
1
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Tbsp
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lemon juice
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1
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cup
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cooked chicken, chopped
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|
|
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salt and ground black pepper, to taste
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|
1
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box
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(2 sheets), Puff pastry, thawed
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|
1
|
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egg, plus 2 tablespoons water
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|
1
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jar
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chutney
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Cooking Directions
Prepare rice according to package directions. Heat oven to 400ºF. Heat a medium skillet over medium heat and toast curry powder about 30 seconds or until fragrant. Add oil and heat for 1 minute; add onions and sauté 1 minute. Stir in lemon juice. Add chicken and rice and heat for 1 more minute. Season with salt and pepper to taste.
Lay puff pastry sheet on a lightly floured board. Roll out each sheet of dough to a 12-inch by 12-inch square and cut into nine, 4 x 4-inch pieces. Combine egg and water and brush edges of dough lightly with egg wash. Place 1 to 2 tablespoons chicken-rice mixture on each square and fold over to form a triangle. Press edges to seal. Brush tops with remaining egg wash. Repeat with other puff pastry sheet. Place pastry pockets on a baking sheet and bake 15 minutes or until golden brown. Serve warm with chutney sauce.
Tip: Substitute cooked ham, seafood or vegetables for the chicken.