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🍽️ Crispy Chicken Pockets in Yeast Dough

325 kcal · 30 min · 4 servings

Ingredients

• 10 g fresh yeast
• 250 g spelt flour Type 1050
• 100 g spelt wholemeal flour
• 2 tbsp spelt wholemeal flour (for working)
• salt
• 3 spring onions
• 2 garlic cloves
• 1 red chili pepper
• 100 g mushrooms
• 300 g chicken breast fillet
• 2 tbsp olive oil
• pepper
• 1 handful herbs (5 g each; e.g. parsley, thyme, rosemary)
• 1 tbsp tomato paste (15 g each)
• 2 tbsp crème fraîche (20 g each)
• 1 egg

Instructions

1. 1. Dissolve the yeast in 200 milliliters of lukewarm water.
2. 2. Let the yeast mixture stand for about 5 minutes.
3. 3. Mix the flours with 1 teaspoon of salt.
4. 4. Add the yeast-water mixture to the flours.
5. 5. Knead everything into a smooth dough.
6. 6. Cover the dough.
7. 7. Let the dough rest for about 1 hour.
8. 8. Clean the spring onions and wash them.
9. 9. Finely chop the spring onions.
10. 10. Peel the garlic.
11. 11. Dice the garlic finely.
12. 12. Halve the chili pepper lengthwise.
13. 13. Remove the seeds from the chili pepper.
14. 14. Wash the chili pepper.
15. 15. Chop the chili pepper.
16. 16. Clean the mushrooms.
17. 17. Dice the mushrooms finely.
18. 18. Rinse the chicken meat.
19. 19. Pat the chicken meat dry.
20. 20. Cut the chicken meat into small cubes.
21. 21. Heat 1 tablespoon of olive oil in a pan.
22. 22. Fry the mushrooms over medium heat for 3 minutes.
23. 23. Remove the mushrooms from the pan.
24. 24. Heat the remaining oil in the pan.
25. 25. Sauté the spring onions, garlic, and chili cubes for 2 minutes.
26. 26. Add the chicken meat.
27. 27. Fry everything, turning occasionally, for about 5 minutes.
28. 28. Season the mixture with salt and pepper.
29. 29. Wash the herbs.
30. 30. Shake the herbs dry.
31. 31. Finely chop the herbs.
32. 32. Stir in the mushrooms, tomato paste, and crème fraîche into the chicken meat.
33. 33. Taste the filling and adjust seasoning.
34. 34. Line a baking sheet with baking paper.
35. 35. Separate an egg.
36. 36. Dust the work surface with flour.
37. 37. Roll out the dough to about 3 millimeters thick.
38. 38. Cut out circles using a cutter (8–9 cm diameter).
39. 39. Place some filling in the center of a dough circle.
40. 40. Brush the edges with egg white.
41. 41. Fold the dough circles into half-moons.
42. 42. Press the edges together firmly.
43. 43. Crimp the edges.
44. 44. Whisk the egg yolk with 1–2 tablespoons of water.
45. 45. Brush the dough pockets with the egg yolk mixture.
46. 46. Place the dough pockets on the prepared baking sheet.
47. 47. Preheat the oven to 200 °C (convection 180 °C; gas: setting 3).
48. 48. Bake the dough pockets for 15–20 minutes until golden brown.
49. 49. Serve the dough pockets hot or slightly cooled on a plate.

Nutrition per serving

• kcal: 325
• Protein: 22 g · Fett/Fat: 8 g · Carbs: 42 g