Hello everybody, it is Drew, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, sophie's simple red thai chicken pastry slice. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
Chop the chicken into small pieces. Cook through — I like giving them a quick fry with no oil in an stick pan. Snap peas or broccoli for broccolini.
Sophie's simple red Thai chicken pastry slice is one of the most popular of recent trending meals on earth. It is appreciated by millions daily. It is easy, it’s fast, it tastes delicious. Sophie's simple red Thai chicken pastry slice is something which I’ve loved my whole life. They’re fine and they look fantastic.
To get started with this recipe, we must first prepare a few components. You can have sophie's simple red thai chicken pastry slice using 5 ingredients and 12 steps. Here is how you cook it.
Active ingredients of Sophie's simple red Thai chicken pastry slice:
- Make ready 4 rectangles of pastry, each approximately 4" x 6"
- Make ready 1 chicken breast, diced
- Take 5 tbsp natural yogurt
- Get 1 tbsp red Thai curry paste
- Make ready 1 oriental vegetables (optional)
The wraps are loaded with lean chicken (you can grill fresh chicken breasts or use any pre-cooked chicken you have on hand), thinly sliced carrots, cucumber, cabbage, and red pepper. For the first part of this Thai red curry paste recipe (พริกแกงเผ็ด), it's best to keep your dry and wet ingredients separate at first. The first thing I did Chicken red curry for dinner tonight! Will be making the curry without the salt and the shrimp paste as my wife is salt intolerant and can only have very.
This Is To Make Sophie's simple red Thai chicken pastry slice:
- Preheat oven to 180°C.
- Chop the chicken into small pieces. Cook through - I like giving them a quick fry with no oil in an stick pan.
- Remove from the heat and add the red Thai curry paste. Stir though.
- Add in your yogurt and stir through.
- Place two of your rectangles into a baking tray lined with grease proof paper.
- Spoon your mixture evenly over the squares and leave a border of 1-1 ½cm.
- 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.
- On the pastry that has the filling, brush the borders with beaten egg.
- Carefully place on top of the other sheet and filling.
- Press the edges together and make sure they're sealed.
- Brush the top with egg and bake for 20 minutes.
- Serve and enjoy!
Thai Chicken Satay Skewers are tasty enough to eat plain but we'd never skip Thai Peanut Sauce for dipping! Make your own crispy, crunchy, restaurant style battered and fried jalapeno bottle caps (fried jalapeno pepper slices) at home. Inspired by a cozy little grill just down our street, this Thai chicken salad with peanut dressing is fresh, crisp and bursting with amazing flavor. And to make things even easier I swung by the deli counter and had them slice me a thick piece of Boar's Head low sodium chicken breast. Our filo slice is best eaten on the day, while the pastry is still crisp.
That’s just how to make Sophie's simple red Thai chicken pastry slice , If you follow it appropriately, after that of training course the results are great. This recipe has been evaluated, so you do not require to doubt the preference. If you are pleased with this Sophie's simple red Thai chicken pastry slice recipe, please share it with your good friends. We will write a range of various other recipes, obviously the ones that have been shown successful and also taste great.
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