Curried Chicken Parcels

Total Time: 1 hr 10 mins Preparation Time: 40 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 teaspoons olive oil
• 1 kg frozen puff pastry, defrosted
• 1 red onion, finely sliced
• 150 g butternut squash, peeled and cubed
• 150 g sweet potatoes, peeled and cubed
• 200 g chicken breasts, cubed
• 3 tablespoons of korma curry paste
• 100 ml coconut milk
• 2 tablespoons fresh coriander, chopped
• 1 egg
• 2 tablespoons poppy seeds

Recipe

• 1 heat the oil and fry the onion, butternut squash and sweet potato for about 10 minutes.
• 2 add the chicken and fry until browned on the outside and nearly done.
• 3 add the curry paste and coconut milk and simmer for another 10 minutes.
• 4 take the pan of the heat and stir in the corriander.
• 5 roll out the pastry and cut out four 17 centimetre circles.
• 6 divide the filling between the pastry circles.
• 7 beat the egg and brush the edges of the pastry circles.
• 8 fold the pastry over to form a semi-circle and seal the edges by pressing them down with a fork.
• 9 brush the tops of the parcels with the rest off the beaten egg and sprinkle with the poppy seeds.
• 10 chill in the fridge for half an hour (i never really bother with this) and then bake in a pre-heated oven (200 c, 400 f or gas mark 6) for about 30 to 40 minutes until golden.