Ingredients
500g chicken breast diced small
1 medium red onion
2 cloves garlice
2 tbsp curry powder
3 tbsp tomato sauce
3 tbsp tomato sauce
1 cup water
1/2 cup mixed
1/2 cup slice button mushrooms
Salt and black pepper to taste
18-20 puff pastry sheets
1 egg, beaten
Instructions
1) Saute both diced onion, garlic and curry powder until fragrant. Add in the chicken breast and tomato sauce until half done
2) Add in the mixed vege, mushrooms and water and cook until the water thickens. Make sure the gravy is not too runny
3) Taste with salt and black pepper, set aside
4) Preheat oven to 180'c. Grease a muffin tray with some spray oil and line each cup with a puff pastry sheet. Add in 1 tbsp of the chicken mix into each cup
5) Fold in the edges of the pastry and seal the top with the egg wash
6) Bake for 20-25 minutes
