Serves: 4
Prep time: 30 min
Cooking time: 30 min
Ingredients:
- 300g leftover cooked chicken/turkey, shredded
- 2 medium potatoes
- 1 medium carrot
- ½ small head broccoli
- ½ cup frozen peas
- 1 onion
- 2 garlic cloves, chopped
- 2 tsp fresh ginger, grated
- 1 red chilli, chopped
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tbsp garam masala
- 1 tin chopped tomatoes
- 300mL coconut milk
- 1 chicken stock cube
- handful fresh coriander, chopped
- 500g puff pastry
- 1 egg, beaten
Method:
- Begin by peeling and chopping the potatoes and carrot into small cubes (around 2cm). Blanch in boiling water for 5–6 min, or until beginning to soften, and remove from the water.
- Finely chop the onion and place in a large pan with a drizzle of oil. Cook for a minute or two until soft and add in the garlic, chilli and ginger. Continue to cook for a minute or two. Add the dry spices into the onion mix and cook for a minute, then add in the tomatoes, coconut milk and stock cube and stir to combine. Season well with salt and pepper.
- Cook the curry mix for 20–25 min on medium to low heat. Allow the sauce to reduce by about a third. After 15 min of simmering, chop the broccoli into small pieces and add this into the curry along with the peas, shredded chicken or turkey and coriander. Once the curry has thickened, remove from the heat and allow to cool in a bowl.
- Roll out the puff pastry to about the thickness of HK$10 coin. Cut out 8 rings of pastry about 5 in. Line a small, 5-in loose-bottomed cake tin with the pastry or, alternatively, make flat hand pies – to do this, place a mound of the cooled, thickened curry into the centre of a pastry round and brush the outside with beaten egg. Top with another round of pastry and secure the outside of the pie with a fork or your fingers. If using the tin, fill the mould with curry and top with another disc of pastry. Push the pastry together to seal and trim the excess. Brush the top of the pies with beaten egg and place in a preheated oven at 180°C for 25–30 min, or until golden brown. Allow the pies to cool for 10 min before serving.
My Little Hong Kong Kitchen
