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1
Make up 200g / 7oz of Chinese style curry sauce, see the video for examples.
2
Using approximately 500g / 18oz of leftover chicken leg and breast meat from a roast chicken.
3
Mix the meat and curry sauce together in a bowl, cover and refrigerate for at least 1 hour, this may be done well in advance.
4
Roll out your pastry into a rectangle, that is 30 x 36cm / 12 x 14in, 3mm thick.
5
Divide it into 4 pieces, 15x18cm / 6x7in.
6
Place each pastry sheet on a slightly larger piece of parchment paper, stack them and refrigerate.
7
At this point, preheat your oven to, 170°C / 340°F / Gas mark 3.
8
Take one sheet of pastry at a time from the fridge, keeping it on the parchment paper, if it has shrunk a little, gently roll it back to its normal length.
9
Turn the pastry perpendicular to the paper (see the video).
10
Add one quarter of the curry sauce & chicken mixture to one side of the pastry, leaving a gap around the edge.
11
Brush the egg wash all around all of the exposed pastry, fold the pastry over the filling, expelling any trapped air as you go.
12
Brush the whole pasty with the egg wash then seal around the edges using a fork.
13
Using the paper, lift the pasty onto a non-greased large baking tray, repeat for the other 3 pasties.
14
Using a sharp knife, cut 3 small vents in each one.
15
Place the tray in the preheated oven and bake for 30 minutes.
16
Remove from the oven and allow to cool, or serve straight away piping hot.
17
Enjoy.
Method
Ingredients
- 500g / 18oz Puff Pastry
- 400g / 14oz of leftover Roast Chicken meat
- 70g / 2½oz Chinese curry block paste (see video)
- 130mls Boiling water
- 1 Egg (beaten for egg wash)
Large Aluminium Cookie Sheet/Baking Tray
Adjustable Stainless Steel Rolling Pin
Skeleton style Oven Gloves. Rated for up to and not beyond 260°C / 500°F.
Quality Pastry Brush (Natural bristles)
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