Preparing Sweet potato curry pie safely
It is very important to organize meals safely to assist stop harmful bacteria from spreading and rising. You may take some steps to assist shield your self and your loved ones from the spread of harmful micro organism.
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Wash your hands
Your arms can simply unfold bacteria across the kitchen and onto food. It is important to always wash your hands completely with soap and warm water:
earlier than starting to put together food
after touching raw food comparable to meat, poultry and greens
after going to the bathroom
after touching the bin
after touching pets
Don't forget to dry your hands totally as effectively, because moist arms unfold bacteria extra simply.
Hold worktops clean
Before you begin making ready food, it’s vital worktops, kitchen utensils and chopping boards are clear. If they’ve been touched by raw meat, poultry, eggs or vegetables you may need to wash them thoroughly.
You must change dish cloths and tea towels often to keep away from any micro organism growing on the fabric.
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We hope you got insight from reading it, now let’s go back to sweet potato curry pie recipe. You can have sweet potato curry pie using 16 ingredients and 8 steps. Here is how you achieve it.
The ingredients needed to prepare Sweet potato curry pie:
- Use 3 tbsp olive oil
- Provide 2 cloves garlic, minced
- Take 1 onion, minced
- You need 1 habenero (or other chili pepper), minced
- Provide 16 oz cubed sweet potato
- Use 1 cup frozen peas
- Prepare 1 1/2 cup chicken stock
- You need 1 tbsp garam masala
- Prepare 1 tsp ground tumeric
- Take 1 tsp ground cumin
- Take 1 cup cooked chicken, chopped
- Prepare 5 oz plain Greek yogurt
- Take to taste Salt
- Prepare 1 tube Pillsbury Crescent Roll dough (Sweet Hawaiian, if you can find it!)
- You need 1 egg
- Take 1 tbsp milk
Steps to make Sweet potato curry pie:
- Pre-heat oven to 350 degrees F
- Heat oil in large pan and sauté minced onion, garlic, and chili for 2-3 mins over medium-high heat
- Stir in the spices and cook for another 2-3 mins
- Add chicken broth and vegetables. Bring to a boil and cook for about 10 mins or until vegetables are almost tender.
- Stir in Greek yogurt and cooked chicken.
- Taste test! Add salt or more spices if needed. If you’d like the sauce thicker, add some tapioca starch. If you’d like it thinner, add more chicken broth or water.
- Spoon into a casserole dish (or if you’re feeling fancy, into four individual croquettes). Cover with the unrolled (but intact) Pillsbury crescent roll dough. This works especially well if you use an oval-shaped casserole dish, otherwise you may need to rearrange a bit. If you’re using individual croquettes, two triangles per croquette works well.
- Beat egg with milk and brush onto crust. Bake for 15 mins or until golden brown, and serve!
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