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Curried Chicken Pasties

1 potato, chopped
1 carrot, chopped
3 chicken breast fillets, finely chopped
1 onion, finely chopped
½ cup frozen peas
1 cup water
1 small chicken stock cube, crumbled
3 teaspoons butter
3 teaspoons plain flour
1 teaspoon curry powder
¼ teaspoon ground coriander
4 sheets ready-rolled puff pastry
1 tablespoon milk
1 egg yolk


Combine potato, carrot, chicken, onion, peas, water and stock cube in pan. Bring to boil, simmer, uncovered, about 15 minutes or until vegetables are soft, stirring occasionally. Remove from heat, drain; reserve ½ cup liquid. Melt butter in pan, add flour, curry powder and coriander, cook, stirring, 1 minute. Remove from heat, gradually stir in reserved liquid. Stir over heat until mixture boils and thickens. Stir into chicken mixture, cool. Cut a 17cm round from each sheet of pastry. Divide chicken mixture between rounds. Fold edges of pastry into center. Pinch edges together to seal. Place pasties on lightly greased over tray, brush with combined milk and egg yolk. Bake in moderately hot oven for about 20 minutes or until golden brown.

Note: you can freeze uncooked pasties.