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.
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