Indian Baked Chicken Pockets

• 1 cup basmati rice
• 1 tablespoon curry powder
• 1 tablespoon vegetable oil
• 1/3 cup finely chopped onion
• 1 tablespoon lemon juice
• 1 cup chopped cooked chicken
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 (17.3-ounce) package frozen puff pastry sheets, thawed
• 1 large egg
• 2 tablespoons water
• 1 (9-ounce) jar mango chutney

1. Prepare basmati rice according to package directions.
2. Cook curry powder in a medium skillet over medium heat about 30 seconds or until fragrant. Add oil, and cook, stirring constantly, 1 minute. Add onion, and saute 1 minute. Stir in lemon juice. Add rice, chicken, salt, and pepper; cook 1 minute.
3. Roll one pastry sheet into a 12-inch square on a lightly floured surface. Cut pastry into 9 (4-inch) squares.
4. Stir together egg and 2 tablespoons water; lightly brush edges of pastry squares with mixture.
5. Place 2 tablespoons rice mixture on each square, and fold over to form a triangle. Press edges to seal. Repeat procedure with remaining pastry and filling. Brush tops with remaining egg mixture, and place on a baking sheet.
6. Bake at 400u0b0 for 20 minutes or until golden brown. Serve warm with chutney.
7. INDIAN PARTY POCKETS: Stir 1/3 cup golden raisins, 1/4 cup chopped almonds, and 3 tablespoons chopped cilantro into prepared chicken mixture, and proceed as directed. For a creamy dipping sauce, stir 1 cup plain yogurt, 1 tablespoon chopped cilantro, and 1/4 teaspoon each of curry powder, ground red pepper, salt, and pepper into the mango chutney.
8. NOTE: To make smaller appetizers, cut each pastry sheet into 16 (3-inch) squares, top with about 1 tablespoon rice mixture, and proceed as directed.

basmati rice, curry powder, vegetable oil, onion, lemon juice, chicken, salt, pepper, pastry sheets, egg, water, mango

Taken from www.myrecipes.com/recipe/indian-baked-chicken-pockets (may not work)