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Chicken tikka turnovers
Serves 4 Starters and mains
Ingredients
- 1tbsp olive oil
- 1 onion, diced
- 2 garlic cloves, finely chopped
- 3tsp tikka curry powder
- 2 skinless, boneless chicken breasts, cubed
- 1 x 400ml can coconut milk
- 20g fresh coriander, chopped
- 400g ready-rolled puff pastry
- 1 egg, beaten
Method
Heat the oil in a medium saucepan over a medium heat, then add the onion, garlic and curry powder. Cook, stirring occasionally, until the onions are tender.
Add the chicken to the pan and stir until browned. Add the coconut milk and simmer gently for 8-10 minutes or until the chicken is cooked and the milk reduced. Add the coriander, season to taste and set aside to cool.
Preheat the oven to 200°C/400°F/Gas 6. Line 2 baking trays with baking parchment. Cut the puff pastry into 4 equal squares roughly 15cm x 15cm.
Arrange a quarter of the filling on half of each square, leaving a 1cm border around the edge. Brush the edges with beaten egg and bring the two halves together to form a turnover. Press the edges together to seal and crimp with a fork for a decorative finish.
Place the turnovers on the prepared trays and brush with egg. Cook for 15-20 minutes until golden brown. Allow to cool slightly before eating.
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