BUTTER CHICKEN PUFFS

Prep and cook: 40 mins

Makes: 12

INGREDIENTS:

20g butter

80g brown onion, chop finely

250g minced chicken

70g carrot, grate coarsely

2 tbsps butter chicken curry paste

2 tbsps frozen peas

3 sheets puff pastry

1 egg, beaten lightly

METHOD:

1.     Preheat oven at 220 Celsius. Line oven tray with baking paper.

2.     Melt butter in a large frying pan; cook onions, stirring until soft and browned. Add chicken, cook, stirring for 2 mins. Add carrots, curry paste and peas; cook for 5 minutes.

3.     Cut four 11cm rounds from each pastry sheet. Place rounded tablespoons of mixture on one side of rounds. Fold over to form a semi-circle. Press edges together to seal; place on tray. Brush with egg; cut three slits in each puff.

4.     Bake for about 20 mins or until browned.

TIP:  Instead of a butter chicken curry paste, you can use other mixes like rending or normal curry chicken pastes. You could also use frozen mixed vegetables for the filling.