Bread pillow cases


  • 2 x soft white crustless bread  (you may need more)
  • 500g boneless chicken (finely cubed)
  • 1 tsp salt (or to taste)
  • 1 tsp green chillies (or to taste)
  • 1 tsp black pepper (or to taste)
  • 1 tsp garlic
  • 1 1/2 cup mixed peppers (finely chopped)
  • 1 1/2 cup sweetcorn
  • 280g Philadelphia cheese
  • Grated cheddar cheese to preference


  • 1/4 cup plain flour
  • Water


  1. Recite Bismillah.
  2. Cook the chicken in salt, pepper, garlic & green chillies till it is half cooked on low heat. (About 7 mins)
  3. Then add the sweetcorn & mixed pepper.
  4. Cook till on high heat till water evaporates.
  5. Allow to cool slightly, then add the Philadelphia cheese.
  6. Cool completely.
  7. Add grated cheddar cheese to the chicken mixture & combine well.
  8. Refrigerate over night or for a few hours, this allows the Philadelphia cheese to set, making it easy to fill the bread pillow cases.
  9. Prepare the glue by mixing the flour with enough water to form a thick paste that is easy to spread. Set aside.
  10. Remove the crusts of the slices of bread.
  11. Roll out the slices & cut them in half so that you have two rectangles.
  12. Apply glue around the edges of the bread.
  13. Place about a teaspoon of mixture in the centre.
  14. Fold in half & seal the edges by pressing them down firmly.
  15. Freeeze & fry as needed.

Tip 1: Do not throw away the crusts & thick slices of the loaf of breads. Turn them into bread crumbs by:

  1. Breaking them up on a baking tray
  2. Preheating oven to 150c.
  3. Drying them out in the oven for 30 mins.
  4. Then grinding them in a food processor!

Tip 2: When frying bread pillows from the freezer, allow to defrost completely before frying.



7 thoughts on “Bread pillow cases

  1. Can these bread pockets be oven baked. I find the bread soaks up a lot of oil! Or am I doing something wrong?! Jzk.


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