Organic Pastry Flour

CHICKEN POCKETS
( I use organic ingredients. chicken is pasture- raised, grass and insect fed)
2 tablespoons Avocado Oil
1/2 cup diced onions
1 lb. ground chicken
Kosher Salt to taste
Ground Black Pepper to taste
1 tsp fresh Rosemary chopped
Pastry Pockets:
2 cups Pastry Flour
5 tablespoons Butter
1/4 cup iced water
1/2 tsp salt

Place avocado oil & diced onions in large stainless steel pan and cook on medium heat until onions start to turn golden. Add ground chicken, salt, pepper and rosemary and cook until done, approximately 15mins. Drain any fat and let sit

While,chicken is cooking, fill a large bowl with two cups pastry flour, butter and salt. ( a Kitchen Aid with the paddle utensil will work well) Mix/blend on slow- medium, until all ingredients look crumbly, like course oatmeal. Slowly add the ice water until a ball is formed. Place ball of dough on floured counter and let sit x10 mins, covered with the bowl. Split dough in half and roll out two flat crusts. Roll each crust approximately 1/4 inch thick. Use a small bowl to cut out four circles with each crust. Dampen the edges of each circled crust with water, Fill each circle with enough chicken mixture to be able to fold over and form half circles. Make certain the edges are securely pinched so the filling doesn't come out.Places the eight filled "pockets" on a baking sheet, pre greased with olive oil. Bake x 8 mins in preheated 350 degree oven. Cut a small x on the top of each pocket and continue to bake another 12-15 mins, or until golden brown. Let cool and enjoy.