Sophies simple red Thai chicken pastry slice - rectangles

Method

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