Thai Chicken Curry Pastries |
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Prep Time: 8 Minutes Cook Time: 22 Minutes |
Ready In: 30 Minutes Servings: 36 |
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A consistant hit for me at house parties which can be made ahead of time and thrown in the oven. This is a result of tweaking and combining two recipes that produce an excellent appetizer or finger food. Phyllo dough can be a little messy/flaky to deal with but I find easier and healthier than deep frying with regular dough; just work quickly with the dough as it'll dry out. Ingredients:
1 tablespoon oil |
2 teaspoons garlic, finely chopped |
500 g ground chicken |
1/4 teaspoon ground black pepper |
2 teaspoons curry powder |
1 cup potato, cooked and cubed |
3 tablespoons white sugar |
3 tablespoons oyster sauce |
1/2 cup onion, finely chopped |
1 tablespoon butter, melted |
18 phyllo pastry sheets |
Directions:
1. Heat oil in wok or frying pan, add in onion and garlic, cooking over low medium heat until golden.
2. Raise heat to medium high and add in chicken, stir frying until it changes color.
3. Add oyster sauce and pepper, stir and cover, reducing to low heat for 5 minutes.
4. Stir in potatoes, sugar, and curry powder, cover and cook 5 more minutes.
5. Remove from heat and allow to cool.
6. Lay out phyllo dough strips, three strips thick, lightly coat with melted butter, and place filling in the middle. Fold into triangle or square shape, or whatever shape you like.
7. Bake in oven at 375 for 10 minutes on baking sheet, or until lightly browned.
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