Ingredients
Equipment
Method
- Preheat oven to 450℉.
- In a medium bowl, prepare filling by shredding chicken chunks from curry chicken and mashing chunks of potatoes and carrots then mixing to evenly distribute. Set aside.
- On a floured surface roll out puff pastry dough to about 1/16 of an inch
- Using a large biscuit cutter or bowl, cut out forms for patties and spoon filling into the center (about 2-3 tbsp for one patty). I use a 4 or 5-inch bowl for 6 mini patties and 7 or 8 inch bowl for 2 large (standard size patties).
- Fold puff pastry over to encapsulate filling, making a semi circle.
- Seal patty by pressing edges together with a fork or a spoon. If edges are too dry from excess flour, try brushing edges with a small amount of water.
- In a small bowl, mix curry powder and milk and using a pastry brush, brush onto patties then use a fork to poke holes at the top of the patties.
- Bake at 450℉ for 10-12 minutes on a baking tray lined with parchment paper. Allow to cool slightly before enjoying!