Curried Chicken Envelopes recipe
ingredients
25 g (1 oz) margarine
100 g (4 oz) onions, skinned and chopped
10 ml (2 tsp) madras curry powder
175 g (6 oz) button mushrooms, wiped and sliced
30 ml (2 tbsp) plain flour
1 chicken stock cube
300 ml (1/2 pint) boiling water
275 g (10 oz) cooked chicken meat, diced
212 g (7 1/2 oz) packet frozen puff pastry, thawed
1 beaten egg, to glaze
100 g (4 oz) onions, skinned and chopped
10 ml (2 tsp) madras curry powder
175 g (6 oz) button mushrooms, wiped and sliced
30 ml (2 tbsp) plain flour
1 chicken stock cube
300 ml (1/2 pint) boiling water
275 g (10 oz) cooked chicken meat, diced
212 g (7 1/2 oz) packet frozen puff pastry, thawed
1 beaten egg, to glaze
method
1. Melt the margarine in a pan and gently fry the onions with the curry powder until soft. Add the mushrooms and cook gently for a few minutes. Stir in the flour and cook, stirring, for 2 minutes.
2. Dissolve the stock cube in the water and add to the pan, stirring. Bring to the boil and cook for 2 minutes. Add the chicken to the sauce. Allow to cool.
3. Roll out the pastry thinly on a lightly floured surface, to a large square. Cut into four squares.
4. Divide the filling between each square and fold the corners up to form envelopes. Seal with beaten egg.
5. Place on a dampened baking sheet, brush with beaten egg and bake at 220°C (425°F) mark 7 for about 20 minutes. Eat while hot.
2. Dissolve the stock cube in the water and add to the pan, stirring. Bring to the boil and cook for 2 minutes. Add the chicken to the sauce. Allow to cool.
3. Roll out the pastry thinly on a lightly floured surface, to a large square. Cut into four squares.
4. Divide the filling between each square and fold the corners up to form envelopes. Seal with beaten egg.
5. Place on a dampened baking sheet, brush with beaten egg and bake at 220°C (425°F) mark 7 for about 20 minutes. Eat while hot.
serving amount
serves 4
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