I know I’ve mentioned before my families love of all things puff pastry. I truly believe that you can put anything inside a puff pastry shell and not only will it be delicious, but the whole family will enjoy it. I know that not everyone in the world agrees with me on this point, but I believe they are missing out on something fantastic! The only thing my family disagrees on is whether or not to put the rice inside the pastry. I always make some with and some without the rice.

This meal is a great way to use up your leftover Curried Chicken And Rice, it takes about 10 minutes to put it all together, and if you don’t tell your family it’s made from leftovers, they’ll probably think you’ve been cooking all day.

Prep: 10 minutes

Cook: 20 minutes

Serves: 4

Ingredients

• leftover Curried Chicken and Rice
• 2 sheets puff pastry

Method

1. Preheat oven to 220C and start defrosting 2 sheets of puff pastry.
2. Cut the puff pastry into the desired shape you would like (I find squares or triangles are easiest and don’t waste any pastry), place curry chicken mixture on top of a piece of puff pastry leaving a 1 cm border.
3. Place another layer of puff pastry on top and use a fork to crimp the edges together to seal the pastry. Continue with remaining pastry and chicken mixture.
4. Bake for approximately 20 minutes until the pastry has puffed up and is golden.

Notes:  I sometimes freeze these parcels. I half thaw the puff pastry so you can still work with it, place the filling inside and then place the pastries on a baking tray in the freezer until frozen. Once frozen you can transfer them into an airtight container. You can cook them frozen, but you’ll need to add 5 or 10 minutes to the baking time.