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