Buffalo Chicken Hot Pockets

Ingredients

• 250 g Self-raising flour (Plus extra for kneading; amount of extra flour is unspecified.)
• 260 g Light Greek yoghurt (Chobani Greek Yoghurt Natural Light or Coles no-fat Greek yoghurt.)
• 7 g Garlic salt (For the dough.)
• 4 g Dried Italian herbs
• 450 g Roast chicken meat (Shredded; skin and bones removed; about one Coles roast chicken.)
• 195 g Light mozzarella (Coles Mozzarella Light, shredded; 39 g per hot pocket.)
• 5 g Fresh chives (Finely chopped.)
• 168 g Light cottage cheese
• 28 g Light cream cheese (Philadelphia Light.)
• 4 g Garlic salt (For the buffalo sauce.)
• 1.5 g Black pepper
• 1.5 g Onion powder
• 60 g Buffalo wings sauce (Frank’s RedHot Buffalo Wings Sauce.)
• 30 ml Skim milk
• Oil spray (For the frying pan; amount unspecified.)

Steps

1. 1

   Remove the skin and bones from the roast chicken, then shred the meat with two forks. Put the chicken and finely chopped chives in a large bowl.

2. 2

   Put the cottage cheese, cream cheese, garlic salt, black pepper, onion powder, buffalo sauce, and skim milk in a blender. Blend until smooth.

3. 3

   Pour the blended sauce over the chicken and chives. Mix until the chicken is fully coated.

4. 4

   In a separate bowl, mix the self-raising flour, Greek yoghurt, garlic salt, and dried Italian herbs until a dough forms.

5. 5

   Turn the dough onto a floured work surface and knead for 1–2 minutes, until smooth. Sprinkle on a little extra flour as needed to keep it from sticking.

6. 6

   Divide the dough into five even balls, about 104 g each. Roll each ball into an oval about 3–4 mm thick.

7. 7

   Spoon an even amount of buffalo chicken filling onto one half of each oval. Top each with 39 g mozzarella.

8. 8

   Fold the uncovered half of each oval over the filling. Press the edges closed with a fork.

9. 9

   Heat a frying pan over medium-low heat and coat it with oil spray. Place the hot pockets in the pan and cover with a lid. Toast for 4–5 minutes per side, until golden brown and cooked through and the cheese has melted.

10. 10

    To reheat from frozen, wrap a hot pocket in a damp paper towel, place it on a plate, and microwave for 3–4 minutes. From the fridge, microwave for 1–2 minutes.

11. 11

    For a crispy exterior, toast the reheated hot pocket in a hot pan for 1–2 minutes on each side.

Notes

The source does not specify how long to cook the chicken itself because it gives the option of using roast chicken and does not include the slow-cooker ingredient quantities or method mentioned in the audio. Extra flour and oil spray are listed without amounts.

Nutrition per serving

• main
• meal prep
• high protein
• chicken
• pan-toasted
• freezer-friendly