• Olive oil
  • 1 onion, chopped
  • 1 bay leaf
  • 2 cloves garlic
  • 1 cooked chicken breast, shredded
  • 1 cup tomato sauce
  • Salt, to taste
  • Black pepper, to taste
  • 1 cup heavy cream
  • 1 can corn (drained)
  • Chopped parsley, to taste
  • Pre-made pastry dough
  • 1 cup shredded mozzarella cheese
  • Wheat flour, for breading
  • 2 eggs, beaten
  • Breadcrumbs
  • Frying oil


  1. In a saute pan, add olive oil. Saute the onion, bay leaf, garlic and shredded chicken until golden brown.
  2. Add the tomato sauce and season with salt and pepper.
  3. Add the cream, and let reduce until creamy.
  4. Add the corn and parsley. Remove from heat and allow to cool.
  5. Fill each piece of dough with the mixture and top with shredded cheese. Brush edges of dough with water and use a fork to press together to seal.
  6. Dip dough pockets in flour, beaten egg and breadcrumbs, and fry in hot oil.