Chicken Pouches

Ingredients

1 packet of pastry sheets

250 gr / 9 oz chicken (cooked)

200 gr / 8 oz cheese

250 ml milk

2 eggs

50 gr / 2 oz butter

1 cup rice

1 cup oil

500 ml warm water

Pepper

Salt

Instructions

In a pot at a medium temperature (190 °C / 375 °F), put the butter. Once it has melted add the chicken, cut in small pieces.

After it has fried for 2-3 minutes, add salt and pepper. Once you are satisfied with the color of the meat, add the rice. Let it fry for 2 minutes and then add the warm water.

Let the rice and chicken cook until there is no more water. Once it is ready put the lid on, and let it rest for 15 minutes.

After 15 minutes, while it is still warm, add the milk and the eggs and mix them together.

Once the mixture has cooled down add the cheese, cut into small pieces.

In the meantime open the pastry sheets and cover them with a towel so that they remain soft.

Take each sheet, put it on the table, spread some oil on it and fold it in two. Spread oil on the top again and at the middle of the sheet put 2 or 3 spoons of the mixture. Take each side of the sheet and create a small pouch. Twist it and put the sheet ends at the bottom of the pouch. Then put it in the pan.

After all the pouches are ready put some oil on top again.

Bake them at the lowest part of the oven at 200 °C / 390 °F for 45 – 50 minutes.

Once they are out of the oven, cover them with a towel until they have cooled down.