INGREDIENTS
1 tablespoon vegetable oil
1 brown onion, finely chopped
375g Passage to India Korma Simmer Sauce
½ cup coconut cream
2 cups frozen carrots, peas and corn vegetable mix
4 cups roughly shredded barbecued chicken
1 ½ sheets frozen puff pastry, just thawed
1 egg, lightly beaten
Leafy green salad and Greek-style natural yoghurt, to serve
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METHOD
- Preheat oven to 200°C fan-forced. Heat oil in a 25cm x 5cm deep ovenproof frying pan over medium heat. Add onion and cook, stirring often, for 4-5 minutes until tender.
- Add Passage to India Korma Simmer Sauce and coconut cream. Stir to combine and bring just to the boil.
- Stir in frozen vegetables and chicken. Remove from heat. Set aside for 15 minutes to cool slightly.
- Cut pastry into 28 x 4.5cm squares. Arrange pastry, overlapping each square slightly, over the chicken mixture. Using a fork, press pastry around the edges of the pan. Lightly brush pastry with egg.
- Bake for 30-35 minutes or until pastry is golden and puffed. Serve with a leafy green salad and yoghurt.
Serving suggestions:
Use any combination of frozen mixed veggies.
If you don’t have an ovenproof pan, cook the filling in a frying pan and transfer to a greased baking dish then top with the pastry and bake.
