Prep
0-15 mins
Cook
40 MIN
Ingredients
1 large
Onion, diced
500 g
Chicken mince
2 Tbsp
Curry powder
1 Tbsp
Crushed ginger
1 Tbsp
Crushed garlic
1 tsp
Black pepper
1 Tbsp
Dark soy sauce
1 Tbsp
Light soy sauce
1 tin
Wattie's® Tomatoes Chopped in Juice
1 cup
Wattie's® Garden Peas
5 sheets
Puff pastry
1
Egg, beaten
Instructions
Step 1
On the stovetop, heat a little oil and sautee the onion until translucent. Add the crushed garlic, ginger, chicken and cook well until browned. Add curry powder, black pepper, dark and light soy sauce.
Step 2
Add can of Wattie's Tomatoes Chopped in Juice and Wattie's Garden Peas. Simmer for 15 minutes, stirring occasionally.
Step 3
Preheat oven to 200°C. Once chicken mixture has cooled, cut puff pastry sheet into 9 squares. Add a teaspoon full of the mixture to the centre of each square and roll. Repeat for all the sheets of puff pastry.
Step 4
Brush mini curry puff rolls with beaten egg, poke with a fork and bake for 20 minutes until pastry is cooked and golden. Serve warm.
Recipe by @girloffgrid