Ingredients

• 1 tablespoon vegetable oil, plus more for brushing
• 1 shallot, finely chopped
• 3/4 teaspoon curry powder
• 1/2 teaspoon grated peeled ginger
• 1 clove garlic, grated
• 1 cup shredded rotisserie chicken (skin removed)
• 1/4 cup frozen peas, thawed
• 1/4 cup plain low-fat yogurt
• 2 tablespoons chopped fresh cilantro
• 1 teaspoon fresh lime juice
• Kosher salt
• All-purpose flour, for dusting
• 1 (11-ounce) tube refrigerated French bread dough
• 1 large egg

Instructions

1. Heat the vegetable oil in a medium skillet over medium heat. Add the shallot, curry powder, ginger and garlic and cook until the shallot is slightly softened, about 2 minutes. Stir in the chicken. Remove from the heat and stir in the peas, yogurt, cilantro, lime juice and salt to taste; let the mixture cool completely.
2. Preheat the oven to 425 degrees F and brush a baking sheet lightly with vegetable oil. On a floured surface, roll out the dough and fill the dinner pockets (see Cook's Note).
3. Place the pockets seam-side down on the prepared baking sheet. Beat the egg and 1 tablespoon water in a small bowl; brush the pockets with the egg wash. Bake until golden brown, about 15 minutes.
4. Photograph by Carrie Purcell