Shawarma pockets

I know that this might sound odd, but really, this recipe rocks! I invented it on a weekday when I had no idea what to make and had a defrosted puff dough in the fridge. I make them much bigger than I would a Borekas. I make 4 with one package of dough, so they resemble a Calzone in size. Serve it with a salad and prepared tahina sauce on the side or over top of the pocket, it's absolutely delicious.

Here's what you'll need:

1 package puff dough

1 pound kosher boned, skinned chicken thighs cut up into strips

1 small onion very finely chopped (optional if you do not like onion)

1 tsp cumin
1/4 tsp turmeric
1/4 tsp nutmeg

1/4 tsp cinnamon
1/2 tsp onion powder

1/2 tsp garlic powder

salt & pepper

In a pan sweat your onions till soft then add the chicken and spices, saute till cooked through.

Roll out the dough to about 1/4 inch thickness then cut into 4 large squares, fill with chicken and fold over like a turnover (make sure to seal edges with a little brush of water), then brush with egg wash and put into a 350F oven for around 45 to 50 minutes till puffed up and golden. This portion is enough to be served as a meal, but you could always make them smaller and serve them as appetizers.

Enjoy!