Kid Friendly Chicken Curry Puffs

Method

1. Peel and slice your carrots and potato into small cubes, then finely slice your onions and garlic and put aside.
2. Dice your chicken breast into small cubes and put aside.
3. To a heavy based fry pan on medium heat, add a good lug of peanut oil. Throw in your onion and garlic and cook until soft.
4. Add your potatoes and 1/4 cup of chicken broth to start, then pop on the lid and let them cook through, checking occasionally and topping up the liquid as necessary. You want enough liquid that it doesn't boil off before the potatoes are soft, but not so much that you will have a lot of thin sauce in the pan.
5. Add in the carrots when your potatoes are just about done and replace lid for a few more minutes.
6. Remove veggies from the pan and set aside. Add your chicken breast to the fry pan with a bit more peanut oil if needed and cook through.
7. Add curry powder and sugar and mix through, then add the fish sauce and soy sauce. Have a taste at this stage and add any extra as necessary.
8. Add veggies back to the mix, stir through, and then take a fork and mash most of the potato in the mix. Remove from the heat and allow to cool in the fridge (otherwise the heat can make your pastry difficult to work with).
9. Preheat your oven to 200C. When you're ready, cut the large square pastry sheets into four smaller squares. Fill one side with curry puff mixture, then fold the pastry over the top to create a triangle shape. Seal the edges by pressing down on them with a fork, then poke an air hole in the middle of the pastry. Repeat until all of your chicken mixture is gone.
10. Pop your puffs onto a baking tray and brush with a little milk or beaten egg, then bake for 15 - 20 mins or until golden.
11. Serve and enjoy!