Ingredients
- 2 tablespoons oil
- 1 small onion, finely chopped
- 1 garlic clove, crushed
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon chilli powder
- 300 g (10 1/2 oz) minced (ground) chicken
- 50 g (1 3/4 oz/ 1/3 cup) frozen peas
- 1 tablespoon finely chopped coriander (cilantro) leaves
- 5 sheets ready-rolled puff pastry
- 1 egg, lightly beaten
Method
1. Preheat the oven to 180°C (350°F/Gas 4). Line a baking tray with foil. Heat the oil in a heavy-based frying pan. Add the onion and garlic and cook over medium heat for 2 minutes, or until the onion is soft. Add all the spices and cook, stirring, for 1 minute.
2. Add the chicken to the pan and cook, stirring occasionally, for 10 minutes, or until almost all the liquid has evaporated. Stir in the peas, coriander and salt, to taste. Remove from the heat and allow to cool.
3. Using a small plate or saucer as a guide, cut 10 cm (4 inch) circles from the pastry with a sharp knife. Place a level tablespoon of the mixture in the centre of each circle. Fold over and pleat the edge to seal. Place on the tray and brush with beaten egg. Bake for 15 minutes, or until golden.
