Recipe by -Sylvie-
This is so easy to make, but everybody loves it. I found it in a magazine a few months ago and have made it quite a few times since. They are nice eaten hot or cold, so ideal to take on a picnic. If I make them for a picnic I usually make them half the size. The coriander in this recipe refers to fresh coriander leaves/cilantro.
Top Review by kymgerberich
LOVED THIS!!! My DH loves food spicy and I think this is the first dish I've prepared for him that was spicy enough!!! Once the cutting and dicing is done the preparation is a slam dunk. Personally, I like the cutting and dicing so this was easy for me!! I added a dollop of sour cream next to mine to quell the heat and DH tasted it and said he would use it just for the taste alone!! Thanks, Sylvie!!!
- 2 teaspoons olive oil
- 1 kg frozen puff pastry, defrosted
- 1 red onion, finely sliced
- 150 g butternut squash, peeled and cubed
- 150 g sweet potatoes, peeled and cubed
- 200 g chicken breasts, cubed
- 3 tablespoons of korma curry paste
- 100 ml coconut milk
- 2 tablespoons fresh coriander, chopped
- 1 egg
- 2 tablespoons poppy seeds
Directions See How It's Made
- Heat the oil and fry the onion, butternut squash and sweet potato for about 10 minutes.
- Add the chicken and fry until browned on the outside and nearly done.
- Add the curry paste and coconut milk and simmer for another 10 minutes.
- Take the pan of the heat and stir in the corriander.
- Roll out the pastry and cut out four 17 centimetre circles.
- Divide the filling between the pastry circles.
- Beat the egg and brush the edges of the pastry circles.
- Fold the pastry over to form a semi-circle and seal the edges by pressing them down with a fork.
- Brush the tops of the parcels with the rest off the beaten egg and sprinkle with the poppy seeds.
- Chill in the fridge for half an hour (I never really bother with this) and then bake in a pre-heated oven (200 C, 400 F or Gas Mark 6) for about 30 to 40 minutes until golden.