Indian Baked Chicken Pockets

Methods/steps

Prepare basmati rice according to your taste. 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 saut? 1 minute. Stir in lemon juice. Add rice; chicken; salt; and pepper; cook 1 minute. Roll one pastry sheet into a 12-inch square on a lightly floured surface. Cut pastry into 9 (4-inch) squares. Stir together egg and 2 tablespoons water; lightly brush edges of pastry squares with mixture. 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. Bake at 400? for 20 minutes or until golden brown. Serve warm with chutney. 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. 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.