The chicken pockets with walnuts and apple are perfect to serve as finger food appetizers or for a buffet dinner. They are also perfect at room temperature for a picnic or a beach lunch.
If you don’t want to make crazy dough, you can easily use phyllo dough or puff pastry instead, and they will be just as delicious.
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If you happen to have leftover chicken, perhaps because you made sliced chicken, you can easily use it to speed up the process and avoid waste.
The filling for these chicken pockets with walnuts and apple is really quick to prepare in the pan, and once the triangles are formed, just bake them until the pastry is cooked, and you’re done.
DID YOU KNOW:
Up here, where the magnifying glass is, you can click on “SEARCH”🔎, you can write the ingredient you find when you open the fridge door or from your pantry,
and you’ll have access to hundreds of recipes with the ingredient you’ve chosen.
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If you like chicken, below are some other interesting ideas to try, and then right after the photo, we’ll discover how to prepare these chicken pockets with walnuts and apple!!
- Difficulty: Easy
- Cost: Very Cheap
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop, Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Chicken Pockets with Walnuts and Apple
- 1 lb chicken breast
- 3.5 oz goat cheese (or Casatella or pecorino)
- 1 fresh spring onion
- 1 green apple
- 8 walnut halves
- as needed extra virgin olive oil
- 2 pinches salt
- as needed black pepper (ground)
- 2 tbsps honey
- 1 tsp thyme
- 1.1 lb crazy dough
- 1 egg (or milk)
- as needed sesame seeds
Tools
- 1 Cutting Board
- 1 Knife
- 1 Pan
- 1 Baking Sheet
- 1 Rolling Pin
- 1 Bowl
Preparation of Chicken Pockets with Walnuts and Apple
To prepare the chicken pockets with walnuts and apple, first, make the crazy dough following my recipe or, if you prefer, get ready-made phyllo or puff pastry from the supermarket’s refrigerated section.
Thinly slice the spring onion, clean the chicken breast from any small bones if present, and first cut it into slices, then chop it finely.
Use a very sharp knife or a food processor to easily perform the operation.
Heat a few tablespoons of extra virgin olive oil in a large pan and sauté the spring onion for a few minutes.
When it starts to become transparent, add the previously chopped chicken and let it cook for a few minutes, then season with salt and pepper.
Meanwhile, remove the core from the apple and cut it into small cubes, then add it to the pan with the chicken.
Cook everything for 18/20 minutes and season with crumbled dry thyme.
Once the chicken is cooked, turn off the heat, add grated cheese (if using aged goat cheese) or cut into rather small pieces.
Finely chop the walnuts and add them to the preparation along with the honey.
Mix everything very well and set aside for a moment.
If you made the crazy dough at home, now roll it out into a very thin sheet.
Cut rectangles of 4 inches in width and 12 inches in length, then place 2 heaping tablespoons of filling at one end.
Fold into a triangle diagonally, sealing the edges well with a little water at each turn of dough.
If using puff pastry, one and a half turns is enough, but with crazy dough, it’s better to do 3 turns on itself to get it nicely flaky.
Meanwhile, preheat the oven to 356°F in fan mode or 392°F in static mode.
Place each pocket on a baking tray covered with parchment paper, brush them with milk or 1 beaten egg, and sprinkle with sesame seeds.
Bake the chicken triangles with walnuts and apple in the center rack of the oven and cook them for 15 minutes in a fan oven or 25 minutes in a static oven.
You can serve them immediately hot or let them cool slightly.
How to store Chicken Pockets with Walnuts and Apple
You can store them in the refrigerator in a container with a lid for 2 days.
If you prefer, you can also freeze them.
Other recipes
If you want to see other types of recipes, you can go back to the HOME.
FAQ (Questions and Answers)
If I use previously cooked chicken, what should I do?
Simply cook the spring onion, chop the previously cooked chicken very finely, and add it to the pan for 5 minutes to flavor.
What wine to pair with it?
Given the delicate flavor of the chicken, it would be excellent to pair it with a Chianti or a Pinot Noir
