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    You are in: Home / Recipes / Thai Chicken Curry Pastries Recipe
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    Thai Chicken Curry Pastries

    Total Time:

    Prep Time:

    Cook Time:

    38 mins

    8 mins

    30 mins

    Dr. Sessions's Note:

    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.

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    Serves: 4-6



    Units: US | Metric


    1. 1
      Heat oil in wok or frying pan, add in onion and garlic, cooking over low medium heat until golden.
    2. 2
      Raise heat to medium high and add in chicken, stir frying until it changes color.
    3. 3
      Add oyster sauce and pepper, stir and cover, reducing to low heat for 5 minutes.
    4. 4
      Stir in potatoes, sugar, and curry powder, cover and cook 5 more minutes.
    5. 5
      Remove from heat and allow to cool.
    6. 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. 7
      Bake in oven at 375 for 10 minutes on baking sheet, or until lightly browned.

    Ratings & Reviews:


    Nutritional Facts for Thai Chicken Curry Pastries

    Serving Size: 1 (199 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 546.3
    Calories from Fat 139
    Total Fat 15.4 g
    Saturated Fat 4.6 g
    Cholesterol 95.1 mg
    Sodium 902.2 mg
    Total Carbohydrate 65.6 g
    Dietary Fiber 3.1 g
    Sugars 10.7 g
    Protein 34.1 g

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