Red Roo Chicken Triangles

Heather M. Baker


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 votes



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  • 4 Tbsp
    unsalted butter
  • 1 small
    onion, chopped
  • 1 tsp
    yellow curry powder
  • 1 medium
    carrot, peeled, grated
  • 2 stick
    celery, chopped fine
  • 10
    button mushrooms, chopped
  • 2 c
    shredded bbq chicken (made ahead of time)
  • 12 oz
    can kernel corn, drained
  • 1 Tbsp
  • 1-1/2 c
    chicken stock
  • 6
    sheets of puff pastry, defrosted
  • ·
    milk or egg yolk to brush pastry

How to Make Red Roo Chicken Triangles


  1. Preheat oven to 350 F.
  2. Melt 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.
  3. Add 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.
  4. Cut 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.
  5. Place triangles on lightly greased cookie sheet. Bake for 2-25 mins. until golden and puffy

Printable Recipe Card

About Red Roo Chicken Triangles

Course/Dish: Chicken, Poultry Appetizers

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