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1
For this, I used my Smoked Cumin Chicken.
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2
You can use any leftover chicken, though.
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3
Finely dice 1 cup of chicken.
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4
In a medium nonstick skillet, add chicken, curry paste, and 1/2 cup of water and bring to a boil over medium-high heat.
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5
In a separate bowl or cup, stir together cornstarch and cold water until a smooth slurry has been made.
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6
Pour into boiling chicken mixture and cook until liquid thickens to a thick, gravy-like sauce.
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7
Remove from heat and let cool completely.
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Preheat oven to 375F.
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9
In a medium mixing bowl, pour in flour and butter.
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10
Using two knives or your hands, mix thoroughly until only pea-sized pellets of butter remain.
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11
Add ice water one tablespoon at a time until dough forms a soft ball.
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12
Don't overwork the dough, you'll melt the butter and lose the flakiness.
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13
Turn dough onto a clean, floured surface and roll evenly to a roughly 7x7-inch square.
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14
Cut in half to form two equal rectangles.
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Place rectangles on a baking sheet.
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Spread equal amounts of cooled chicken mixture lengthwise along the center of the rectangles.
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Wet the edges with additional cold water and seal tightly.
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18
Dampen the tops of the pockets with cold water and sprinkle evenly with course salt.
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Place in oven and bake at 375 for 20 minutes or until golden brown.
