Ingredients
-
2
-
1
-
1
-
150
-
150
-
200
-
3
-
100
-
2
-
1
-
2
-
-
-
-
Directions
Curried Chicken Parcels, This is so easy to make, but everybody loves it I found it in a magazine a few months ago and have made it quite a few times since They are nice eaten hot or cold, so ideal to take on a picnic If I make them for a picnic I usually make them half the size The coriander in this recipe refers to fresh coriander leaves/cilantro
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Steps
|
1
Done
|
Heat the Oil and Fry the Onion, Butternut Squash and Sweet Potato For About 10 Minutes. |
|
2
Done
|
Add the Chicken and Fry Until Browned on the Outside and Nearly Done. |
|
3
Done
|
Add the Curry Paste and Coconut Milk and Simmer For Another 10 Minutes. |
|
4
Done
|
Take the Pan of the Heat and Stir in the Corriander. |
|
5
Done
|
Roll Out the Pastry and Cut Out Four 17 Centimetre Circles. |
|
6
Done
|
Divide the Filling Between the Pastry Circles. |
|
7
Done
|
Beat the Egg and Brush the Edges of the Pastry Circles. |
|
8
Done
|
Fold the Pastry Over to Form a Semi-Circle and Seal the Edges by Pressing Them Down With a Fork. |
|
9
Done
|
Brush the Tops of the Parcels With the Rest Off the Beaten Egg and Sprinkle With the Poppy Seeds. |
|
10
Done
|
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. |
