Sophie's simple red Thai chicken pastry slice

• 4 rectangles of pastry, each approximately 4" x 6"
• 1 chicken breast, diced
• 5 tbsp natural yogurt
• 1 tbsp red Thai curry paste
• 1 oriental vegetables (optional)

1. Preheat oven to 180C.
2. Chop the chicken into small pieces.
3. Cook through - I like giving them a quick fry with no oil in an stick pan.
4. Remove from the heat and add the red Thai curry paste.
5. Stir though.
6. Add in your yogurt and stir through.
7. Place two of your rectangles into a baking tray lined with grease proof paper.
8. Spoon your mixture evenly over the squares and leave a border of 1-1 1/2cm.
9. On the other sheets of pastry, slit holes.
10. Make them even, not too wide.
11. I made them just under 2" long, on alternating sides.
12. Make sure to leave a border around the edge uncut.
13. On the pastry that has the filling, brush the borders with beaten egg.
14. Carefully place on top of the other sheet and filling.
15. Press the edges together and make sure they're sealed.
16. Brush the top with egg and bake for 20 minutes.
17. Serve and enjoy!

rectangles, chicken, natural yogurt, red thai curry, vegetables

Taken from cookpad.com/us/recipes/364417-sophies-simple-red-thai-chicken-pastry-slice (may not work)