Ingredients
Chicken
- 300 grams Chicken Breast Cubed
- 3 sheets Puff pastry, or EDC puff pastry
- 1 - 2 heaped tablespoon red curry paste from TM everyday cookbook
- 1 carrot, roughly chopped
- 2 stalks Celery, roughly chopped
- 2 spring onions, roughly chopped
- 3 stalks spinich, roughly torn
- some flat leaf parsley leaves, Fresh if possible
- some Thai basil leaves, Fresh if possible
- some corriander leaves, Fresh if possible
- some sesame seeds
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Pre- heat oven to 180 degrees
2. Thaw pastry sheets (or make own pastry)
3. Add ingredients to bowl – except for the chicken and sesame seeds
4. Blitz for 4 or 5 sec on speed 7 (till mushy)
5. Scrap down the sides
6. Add Chicken and blitz again for 4 – 5 secs on speed 6
7. Cut pastry sheets in half
8. Line mixture down the centre and roll each side in to slighlty over lap ( place this join down on the tray
9. Lightly spray tray or use baking paper
10. Cut into desired lengths
11. Brush with milk and sprinkle with sesame seeds
12. Bake for 40 min or until golden brown
Tip
could make without chicken for a vegetarian version
great for school lunches
great served with thai dipping sauces
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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