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

Hey everyone, it is John, welcome to our recipe site. Today, we’re going to make a distinctive dish, sophie's simple red thai chicken pastry slice. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Sophie's simple red Thai chicken pastry slice is one of the most favored of current trending meals on earth. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. They are fine and they look wonderful. Sophie's simple red Thai chicken pastry slice is something which I have loved my entire life.

See great recipes for Sophie's simple red Thai chicken pastry slice too! Coconut milk and curry paste make an irresistible sauce. Finely slice the red pepper and add this to the frying pan.

To begin with this particular recipe, we have to 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.

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

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. Thai curry is a popular dish originating in Thailand made from curry paste, coconut milk, meat or seafood, and vegetables.

Steps 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!

There are many different types of Thai curry including red, green, Panang and Massaman curry, and the exact method of cooking each varies by chef (). Whereas Indian curries are thicker and made with a mixture of tomatoes, onions and dry spices, Thai. Heat a large skillet or wok over high. Add chicken, cooking until it has sealed all over. Top with slices of fresh lime and chili, if desired, or just serve as is.

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