Ingredients:

500g chicken breast, chopped

500g chicken thigh fillet, chopped

500g mushrooms, sliced

5 spring onions, finely chopped

2 clove garlic, finely chopped

3 tablespoons of curry powder

6 sheets Pampus puff pastry

¼ cup sweet chili sauce

1 ½ tablespoons of corn flour mixed with 3 tablespoons of water

1 egg lightly beaten

¼ cup olive oil

Method:

1. Preheat oven to 180 degrees.

2. Place oil in a large saucepan on a medium-high heat. Add onions and garlic and fry until fragrant. Add chicken pieces and cook for 10 minutes. When chicken is almost cooked through, add in sliced mushrooms.

3. In the saucepan, add curry powder, and chili sauce, and mix to ensure the chicken and mushroom is evenly coated. When all ingredients are combined, add corn flour mixture, and mix once again. Allow to continue to cook until mixture slightly thickens.

4. Remove saucepan from heat and allow to cool down to room temperature. In the meantime, cut puff pasty sheet into 4 equal squares. Place a spoonful of filling in the middle of square and fold over the tops of the pastry to meet in the middle and place on baking tray. Repeat.

5. Brush the pasties lightly with beaten egg and put in the oven to cook at 180 degrees until golden brown. Enjoy!