Instructions

1. In a large bowl, dissolve the yeast in lukewarm milk and let it stand for 10 minutes.
2. In another bowl, mix flour, sugar, and salt. Make a well in the center.
3. Add melted butter and eggs to the yeast mixture, then pour into the well of the dry ingredients.
4. Mix until the dough comes together, then knead on a floured surface until smooth (about 8-10 minutes).
5. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
6. Meanwhile, heat olive oil in a pan over medium heat. Add mushrooms and red bell peppers, sauté until tender. Season with salt and pepper. Add shredded chicken and diced avocado, mix well, and cook for another 2-3 minutes. Set aside.
7. Preheat your oven to 200°C (392°F).
8. Once the dough has risen, roll it out to a large rectangle (approximately 60x40 cm). Cut it into 8 equal squares.
9. Place a generous spoonful of the chicken and avocado mixture in the center of each square.
10. Fold the corners of the pastry over the filling to create a pocket, pinching the edges to seal.
11. Place the finished pockets onto a baking sheet lined with parchment paper and brush the tops with the egg wash.
12. Bake in the preheated oven for 20-25 minutes, or until golden brown.
13. Remove from the oven, let cool slightly, then serve warm.

Equipment

1. Large mixing bowl
2. Rolling pin
3. Baking sheet
4. Parchment paper
5. Frying pan
6. Oven
7. Whisk

Nutrients

• Calories: 320
• Protein: 14g
• Carbohydrates: 40g
• Fat: 14g
• Fiber: 3g