Sophie's simple red Thai chicken pastry slice
Sophie's simple red Thai chicken pastry slice

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, sophie's simple red thai chicken pastry slice. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

Sophie's simple red Thai chicken pastry slice is one of the most favored of recent trending meals in the world. It is enjoyed by millions daily. It is simple, it is quick, it tastes delicious. Sophie's simple red Thai chicken pastry slice is something which I have loved my whole life. They’re nice and they look wonderful.

Coconut milk and curry paste make an irresistible sauce. This is a quick and easy curry stir-fry made with chicken, zucchini, red bell pepper and carrot. Coconut milk and curry paste make an irresistible sauce.

To get started with this recipe, we must prepare a few ingredients. You can cook sophie's simple red thai chicken pastry slice using 5 ingredients and 12 steps. Here is how you can achieve that.

The ingredients needed to make Sophie's simple red Thai chicken pastry slice:
  1. Take rectangles of pastry, each approximately 4" x 6"
  2. Make ready chicken breast, diced
  3. Prepare natural yogurt
  4. Take red Thai curry paste
  5. Make ready oriental vegetables (optional)

Finely slice the red pepper and add this to the frying pan. Heat the curry until it is bubbling but not quite boiling and then turn the heat down to a simmer and cover. Elegant enough for company and fast and easy enough for a weeknight, this classic chicken dish will never disappoint. Working quickly, spoon a quarter of the mince mixture along one edge.

Instructions to make Sophie's simple red Thai chicken pastry slice:
  1. Preheat oven to 180°C.
  2. Chop the chicken into small pieces. Cook through - I like giving them a quick fry with no oil in an stick pan.
  3. Remove from the heat and add the red Thai curry paste. Stir though.
  4. Add in your yogurt and stir through.
  5. Place two of your rectangles into a baking tray lined with grease proof paper.
  6. Spoon your mixture evenly over the squares and leave a border of 1-1 ½cm.
  7. On the other sheets of pastry, slit holes. Make them even, not too wide. I made them just under 2" long, on alternating sides. Make sure to leave a border around the edge uncut.
  8. On the pastry that has the filling, brush the borders with beaten egg.
  9. Carefully place on top of the other sheet and filling.
  10. Press the edges together and make sure they're sealed.
  11. Brush the top with egg and bake for 20 minutes.
  12. Serve and enjoy!

Roll up to enclose filling and trim ends. Place rolls, seam-side down, on prepared trays. Repeat with remaining pastry and filling. Heat the oil in a large frying pan or wok over medium-high heat. Mix in the curry paste, courgette, pepper, carrot and onion.

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