Fried Dough Pockets With Potato And Chicken Pate Filling Recipe

Name: Fried Dough Pockets With Potato And Chicken Pate Filling
Prep time: 1 hour
Cook time: 30 minutes
Yield: 10
Cuisine: Fusion
Ingredients: wheat flour: 50g; water: 20g; salt: 1g; yeast: 2g; sugar: 5g; potato: 15g; chicken pate: 15g; cooking oil (for frying): 10g

wheat flour water salt yeast sugar potato chicken pate cooking oil (for frying)lunch dinner

In this image, we're presented with a delectable plate of fried dough pockets, an enticing dish that merges the crispy golden allure of fried dough with a savory filling that promises to satisfy. These fried pockets, similar in concept to empanadas or turnovers, are crafted from a simple yet versatile dough, deep-fried to achieve that perfect crunch and color. The simplicity of the exterior belies the flavorsome filling within, a harmonious blend of boiled potatoes and chicken pâté that adds a rich and satisfying dimension to each bite.

Fried dough pockets with potato and chicken pate filling

🌎 Fusion: Snacks

🔥 Calories 250kcal
🍗 Protein 8g
🍚 Carbs 30g
🧈 Fat 10g

🥗 Ingredients:

wheat flour (50g)
water (20g)
salt (1g)
yeast (2g)
sugar (5g)
potato (15g)
chicken pate (15g)
cooking oil (for frying) (10g)

🍳 How to cook (10 servings):

Cooking Time: 30 minutesPreperation Time: 1 hour

Dough preparation

Start by mixing wheat flour with water, salt, yeast, and a little sugar to form a pliable dough. Knead well and let it rest until doubled in size.

Filling preparation

For the filling, mash boiled potatoes until smooth. Mix in the chicken pâté to create a uniform filling.

Forming the pockets

Once the dough has risen, divide it into small portions. Flatten each portion, place a spoonful of the potato and chicken pâté mixture in the center, and fold the dough over, sealing the edges to form pockets.

Frying

Heat oil in a deep fryer or a deep pan. Carefully place the pockets into the hot oil and fry until they're golden brown and crispy. Remove and drain on paper towels.

⭐️ Nutrition facts:

Rich in carbohydrates from the dough and potatoes, with protein provided by the chicken pâté. Being fried, these pockets are also higher in fat, particularly if traditional frying methods are used.