Ingredients

The following ingredients have 4 Servings
  • 60g unsalted butter
  • 1 onion, chopped
  • 1 teaspoon curry powder
  • 1 carrot, peeled, grated
  • 2 sticks celery, chopped
  • 10 button mushrooms, chopped
  • 2 cups shredded, barbecued chicken
  • 270g can corn kernels, drained
  • 1 tablespoon plain flour
  • 375ml (1 1/2 cups) chicken stock
  • 6 sheets puff pastry, defrosted
  • Milk or egg yolk, to brush pastry

Instruction

  • Preheat oven to 180°C. Melt butter in a pan over medium heat. Add onion and curry and fry until onions are soft but not brown. Add carrot and celery and cook for 1-2 minutes.
  • Add mushrooms and cook for 2 minutes. Add chicken and corn and stir until combined. Stir in flour, then gradually start adding stock, stirring, until mixture thickens. Set aside to cool.
  • Cut each pastry sheet into 4. Add about 2 tablespoons of the mixture to the centre of a piece of pastry. Fold over a corner diagonally to enclose the filling and form a triangle. Use a fork to seal the edges, then brush with milk or egg yolk.
  • Repeat with remaining pastry and mixture. Place on a lined baking tray and bake for 20-25 minutes or until golden.