Indian Baked Chicken Pockets

Southern Living. They mean this to be an appetizer, but I think it would be great for lunches.

• Ready In: 50 mins
• Serves: 18

Ingredients

• 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 1/3ounce) package  frozen puff pastry sheets, thawed
• 1  large egg
• 2  tablespoons water
• 1 (9 ounce) jar mango chutney

Directions

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.
3. Add onion, and sauté 1 minute. Stir in lemon juice. Add rice, chicken, salt, and pepper; cook 1 minute.
4. Roll one pastry sheet into a 12-inch square on a lightly floured surface. Cut pastry into 9 (4-inch) squares.
5. Stir together egg and 2 tablespoons water; lightly brush edges of pastry squares with mixture.
6. Place 2 tablespoons rice mixture on each square, and fold over to form a triangle.
7. Press edges to seal. Repeat procedure with remaining pastry and filling. Brush tops with remaining egg mixture, and place on a baking sheet.
8. Bake at 400ºF for 20 minutes or until golden brown. Serve warm with chutney.