Crispy triangles with curry chicken

Name: Crispy triangles with curry chicken
Prep time: 40 min
Cook time: 30 min
Total time: 70 min
Yield: 5 Portionen
Ingredients: 10 piece Filo pastry sheet(s); 3 piece Chicken escalope(s); 1 piece Shallot(s); 1 poignée Frozen peas; 10 cl Liquid cream; 2 c. à café Curry powder; 3 c. à soupe Oil; Salt; Pepper

Appetizers

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Cook Time

1 h 10 min

Servings

Difficulty

Easy

Prep Time

40 Min

Description

These crispy triangles with curry chicken are perfect for an original appetizer or a tasty starter. I often prepare them for Sunday brunches, and they always disappear in the blink of an eye! The filling is creamy and fragrant, with just enough spice to awaken the taste buds. The filo pastry, crispy as desired, provides an irresistible texture. Easy and quick to make with the Thermomix®, these bricks are a safe bet for all occasions. Feel free to vary the spices according to your taste, and add some vegetables for a more complete version. A real delight!

Ingredients (9 ingredients)

10 piece Filo pastry sheet(s)
3 piece Chicken escalope(s)
1 piece Shallot(s)
1 poignée Frozen peas
10 cl Liquid cream
2 c. à café Curry powder
3 c. à soupe Oil
Salt
Pepper

Preparation (8 steps)

Slice the shallot

Thermomix® Setting

3 sec/Speed 5

Place the shallot in the Thermomix bowl and chop finely: 3 Sec./Level 5.

Prepare the marinade

In a bowl, mix the oil and curry powder. Add the chicken cut into small pieces and mix to coat well. Leave to marinate for 30 minutes.

Cook the shallot

Pour a little oil into a pan and sauté the chopped shallot over low heat for 3 minutes.

Cook the chicken and peas

Add the drained chicken and peas to the pan. Cook everything for 10 minutes over low heat, stirring regularly.

Add the cream and spices

Pour the liquid cream into the pan. Salt, pepper and add curry powder if necessary. Let reduce for 10 minutes over low heat.

Preheat the oven

Preheat the oven to 180°C.

Form the bricks

Cut the filo pastry sheets in half, then fold them over themselves lengthwise to obtain a long rectangle. Place a tablespoon of curry chicken on the end of the rectangle and fold the filo pastry sheet over itself, bringing the filling up to form triangles. Proceed in this way until all the filling and filo pastry sheets are used up.