Recipe
Thai Chicken In Filo Recipe
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Pops / All my dishes 8 months, 2 weeks ago
great when entertaining
can be made hrs before,brush with melted butter and kept in fridge until ready to cook
Prep:10m Cook:20m Servings:6
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 Pops |
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Fans
Ingredients
- 1 green chilli
- 2cm piece root ginger
- 1 onion
- 1 tblsp oil
- .500g minced chicken
- dash sesame oil
- 230g can whole water chestnuts
- 2 tblsp oyster sauce
- 2 tblsp chopped coriander
- 12 sheets refrigerated filo pastry
- 100g melted butter
Directions
- Deseed the chilli and chop finely. finely ginger and onion
- Heat oil and sesame oil in a large wok and stir fry chilli,ginger and onion until tender, but not brown
- Stir in minced chicken, breaking it up with a fork as it browns. Remove from heat
- Drain water chestnuts and slice each into 2-3 pieces
- Mix chestnuts, oyster sauce and coriander into the chicken mixture and let cool. Divide into 6 portions
- Lightly brush a sheet of filo with melted butter and lay second sheet on top. Place a portion of chicken mix in bottom lefy corner, then carefully fold in sides. Roll up neatly and brush each parcel with melted butter.Chill until ready to use
- Cook 200c for 15-20 mins until golden and well risen
- Serve hot with stir fried vegetables or a salad
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divaliscious 8 months, 2 weeks ago said:
This sounds wonderful - nice take and different use of phyllo dough - saving and trying this one for sure - I even have all the ingredients to try it tonight!