Support the brands that support Foodbank. This recipe was made with Chicken Tonight Butter Chicken Simmer Sauce
Ingredients
1 tablespoon olive oil
600g chicken breast, diced into small pieces
1 small onion, diced
1 clove garlic, crushed
1 medium carrot, diced 1/2cm
1 medium potato, diced 1/2cm
495g Chicken Tonight Butter Chicken Simmer Sauce
1/2 cup frozen peas
4 sheets Puff pastry, thawed, cut into four squares each sheet (16 squares)
1 egg, lightly whisked with 1 tablespoon water
Method
Preheat oven 200°C. Grease and line 2 baking trays
Heat half oil in a large non-stick fry pan over medium high heat, and fry the chicken until lightly golden. Remove from pan, set aside
Heat a little more oil in the pan and add onion and fry until soft. Add garlic and stir for a minute. Add carrot and potato, gently fry for 2 minutes until slightly softened
Add the Simmer Sauce and heat to a gentle boil. Add the chicken back to the pan and reduce the heat to a simmer for 10 minutes or until liquid has reduced. Stir in the peas and remove pan from heat. Set aside to cool
Once the mixture is cool, place 1 heaped tablespoon into each square of puff pastry, brush edges with egg wash and seal to form a triangle. Crimp edges and brush tops with more egg wash
Bake for 18 minutes or until golden
Tips & Hints
You can freeze half of the cooked Butter Chicken mix before adding to the pastry. You cannot re-freeze thawed pastry.
