Recipe courtesy of Joanna Torok and Joe Phillips

Chicken Relleno Pocket Pies

Getting reviews...
  • Level: Intermediate
  • Total: 2 hr
  • Prep: 35 min
  • Inactive: 1 hr
  • Cook: 25 min
  • Yield: 12 to 15 pocket pies
Share This Recipe

Ingredients

Pocket Pie Dough:

Chicken Relleno Filling:

Directions

  1. For the dough: Sift together the flour, baking powder, garlic powder and salt in a mixing bowl; cut in the shortening. Blend in a mixer until the shortening fully mixes with the flour. Separately beat the egg with 2 cups cold water. Slowly add the beaten egg and water to the flour mixture while mixing until a firm dough ball forms, about 5 minutes. Allow to rest and chill for at least 1 hour. 
  2. For the filling: Roast the poblano pepper directly over a flame until they blister and blacken. Let cool, then peel the char off with a paper towel. Rinse the roasted pepper under water. Remove the stem and seeds and cut into 1/2-inch pieces. 
  3. Saute half the onions in cooking oil in a large skillet over medium heat, 1 to 2 minutes. Add the ground chicken. Cook the chicken all the way through; set aside in large mixing bowl. 
  4. Add a bit more cooking oil, the remaining onions, the poblano peppers and garlic and saute until the onions soften. Add the butter and cook until melted. Add the flour, slowly coating the onions and peppers. Gradually add 1 cup water while stirring, until the mixture has a gravy consistency. Add the ancho chile powder, paprika, oregano, ground cumin, white pepper and salt to taste. Stir well and cook, 3 to 5 minutes. Mix the gravy with the cooked chicken, add the corn and allow to cool. Combine the cooled chicken and gravy with the cheese and lime juice. 
  5. Heat oil in a deep-fryer to 350 degrees F. (Or, if baking the pies, preheat the oven to 350 degrees F.) 
  6. Roll out the dough about 1/4-inch thick and cut out 12 to 15 discs, re-rolling as needed. Spoon some chicken filling onto each disc. Pat the edges of the dough with water. Crimp with a dough press or fold dough over and press the edges firmly with your fingers. 
  7. Fry until golden, 4 to 5 minutes (or bake 15 to 20 minutes). 
  8. Let cool and enjoy with friends and family!

Fudge Factor

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …