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21 December 2012,02:28 by

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Serves :

Preparation Time :
40 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Melt the butter in a large saucepan, add the onion, and carrots, cover and cook for 4-5 minutes, until the onion is transparent. Stir in the flour and curry powder and cook, stirring, for 1 minute. Remove from the heat and gradually stir in the stock. Bring to the boil, stirring continuously, then simmer for 2-3 minutes, until thickened.
  • Reduce the heat, add the lemon juice and chicken and season to taste. Leave to cool.
  • When the chicken mixture is cool, roll out the pastry on a lightly floured surface to a 35.5 cm (14 inch) square. Using a sharp knife, cut into 4 squares.
  • Place the pastry on dampened baking sheets, then spoon the chicken mixture on to the pastry, leaving a border round the edges. Brush the edges of each square lightly with water. Fold each square in half and seal and crimp the edges to make a parcel.
  • Make 2 small slashes on the top of each parcel. Brush with beaten egg to glaze.
  • Bake at 220°C(425°F) mark 7 for 15-20 minutes or until the pastry is golden brown. Serve with a mixed salad or Brussels sprouts.


  • 15 grams butter
  • 1 small onion, skinned and chopped
  • 2 medium carrots, diced
  • 1 tablespoon plain whole meal flour
  • 1 teaspoon mild curry powder
  • 300 ml chicken stock
  • 1 teaspoon lemon juice
  • 250 grams boneless cooked chicken, chopped
  • Salt and pepper
  • 400 grams packet frozen puff pastry, thawed beaten egg, to glaze

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