1Tbsp oil
1tsp red Thai curry paste
200g Chicken thigh, diced small
200mls evaporated milk
1½ tsp cornflour
½ red capsicum, chopped finely
½ zucchini, grated
salt and pepper to taste
8 sheets filo pastry
About 25g melted butter to brush pastry

Preheat oven to 200°C (fan bake, thermowave, fan forced)
Heat oil in a fry pan, add diced chicken and brown.
Add curry paste, cook for 1 minute.
Add combined evaporated milk, corn flour, with grated zucchini and chopped capsicum, salt and pepper and bring to the boil, stir constantly. Simmer for 2 minutes, cool.
*Place 1 sheet of pastry on an even surface, lightly butter the pastry with the melted butter, put another sheet of pastry on top of the buttered sheet so that they stick together. Cut the pastry into 4 strips.
Put just under a tablespoon of the mixture onto 1 strip of the pastry then fold into triangles.
Brush the triangles with butter and place on a baking tray.
Repeat above steps from * with the remainder of the pastry & chicken.
Bake for 10 - 15 minutes or until golden brown.
Serve with sweet chilli sauce and a salad.