Ingredients

• 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

Instructions

1. Heat the oil and fry the onion, butternut squash and sweet potato for about 10 minutes.

2. Add the chicken and fry until browned on the outside and nearly done.

3. Add the curry paste and coconut milk and simmer for another 10 minutes.

4. Take the pan of the heat and stir in the corriander.

5. Roll out the pastry and cut out four 17 centimetre circles.

6. Divide the filling between the pastry circles.

7. Beat the egg and brush the edges of the pastry circles.

8. Fold the pastry over to form a semi-circle and seal the edges by pressing them down with a fork.

9. Brush the tops of the parcels with the rest off the beaten egg and sprinkle with the poppy seeds.

10. 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.