Chicken & Chinese Curry Pasties
A delicious way to use leftover roast chicken with a Chinese curry twist.
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- •400 g Roast chickenBreast and leg meat
- •Curry pasteConcentrated Chinese curry paste
- •130 ml Boiling water
- •2 tbsp Double cream(optional)Or heavy cream
- •500 g Puff pastryStorebought or homemade
- •1 EggFor egg wash
- •Milk(optional)Dash, for egg wash
- 1
Pull 400 g of breast and leg meat from leftover roast chicken.
2 min
- 2
Dissolve curry paste in 130 ml boiling water and microwave for 1 minute.
2 min
- 3
Stir in double cream and add chicken meat. Mix well and let cool.
3 min
- 4
Roll out puff pastry to a rectangle 30x36 cm and divide into four pieces.
5 min
- 5
Preheat oven to 170°C (340°F).
1 min
- 6
Place filling on pastry, brush edges with egg wash, fold, and seal with a fork.
5 min
- 7
Cut vent holes in the top and bake for 30 minutes.
30 min
- 8
Let cool for 10 minutes before serving.
10 min
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