red roo chicken triangles
(3 ratings)
My 11 year old son learned to make these at the Red Roo Australian Cooking school classes. He loves to make these and believe it or not...takes them in his lunch to school. We are so grateful to have a wonderful Australian family living in our town who have brought a taste of down under to our area of the world.
(3 ratings)
yield
24 serving(s)
Ingredients For red roo chicken triangles
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4 Tbspunsalted butter
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1 smonion, chopped
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1 tspyellow curry powder
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1 mdcarrot, peeled, grated
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2 stickcelery, chopped fine
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10button mushrooms, chopped
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2 cshredded bbq chicken (made ahead of time)
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12 ozcan kernel corn, drained
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1 Tbspflour
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1-1/2 cchicken stock
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6sheets of puff pastry, defrosted
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milk or egg yolk to brush pastry
How To Make red roo chicken triangles
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1Preheat oven to 350 F.
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2Melt butter in a pan over medium heat. Add onion and curry; fry until onions are soft (not browned). Add shredded carrot and chopped celery; cook for 1-2 minutes.
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3Add mushrooms and cook for additional 2 mins. Add chicken and corn; stir until combined. Gradually stir in flour and then start adding chicken start a little at a time; stirring until thickens. Set aside to cool.
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4Cut each puff pastry sheet into 4 squares. Place 1-2 heaping tablespoons of chicken mixture on center of pastry square. Fold over a corner diagonally to form a triangle.Use a fork to seal and brush tops with egg yolk or milk. Repeat with remaining pastry sheets.
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5Place triangles on lightly greased cookie sheet. Bake for 2-25 mins. until golden and puffy
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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