Ingredients

The following ingredients have 4 Servings
  • 1 small (80g) brown onion, chopped finely
  • 250 grams minced chicken
  • 1 small (70g) carrot, grated coarsely
  • 2 tablespoons butter chicken curry paste
  • 2 tablespoons frozen peas
  • 2 sheets puff pastry
  • 1 egg, beaten lightly
  • 1/3 cup loosely packed fresh small mint leaves
  • 80 grams baby rocket leaves
  • 1/2 cup (140g) Greek-style yoghurt
  • 2 tablespoons finely chopped fresh mint

Instruction

  • Preheat oven to 220°C/425°F. Line an oven tray with baking paper.
  • Melt butter in a large frying pan over medium-high heat; cook onion, stirring, for 3 minutes or until softened. Add chicken and cook, stirring, for 5 minutes or until browned. Add carrot, paste and peas; cook for 5 minutes or until thickened. Season to taste.
  • Cut each pastry sheet into quarters (you will have eight squares). Place four pastry squares on tray; divide mixture evenly among squares, placing in the centre of each one. Brush edges with egg.
  • Gently fold remaining pastry squares in half; using kitchen scissors, cut five slits in the centre of each pastry. Open pastry squares out. Place over filling to enclose; press edges together with a fork to seal.
  • Bake for 25 minutes or until golden brown.
  • Meanwhile, to make minty yoghurt, combine all ingredients in a small bowl.