Method

1. 1. Preheat oven to 200°C fan-forced. Heat oil in a 25cm x 5cm deep ovenproof frying pan over medium heat. Add onion and cook, stirring often, for 4-5 minutes until tender.
   2. Add Passage to India Korma Simmer Sauce and coconut cream. Stir to combine and bring just to the boil.
   3. Stir in frozen vegetables and chicken. Remove from heat. Set aside for 15 minutes to cool slightly.
   4. Cut pastry into 28 x 4.5cm squares. Arrange pastry, overlapping each square slightly, over the chicken mixture. Using a fork, press pastry around the edges of the pan. Lightly brush pastry with egg.
   5. 5. Bake for 30-35 minutes or until pastry is golden and puffed. Serve with a leafy green salad and yoghurt.

Serving Suggestions

1. 1. • Use any combination of frozen mixed veggies.

What You'll Need

• 1 tablespoon vegetable oil
• 1 brown onion, finely chopped
• 1 x 375g sachet Passage to India Korma Simmer Sauce
• 1/2 cup coconut cream
• 2 cups frozen carrots, peas and corn vegetable mix
• 4 cups roughly shredded barbecued chicken
• 1 1/2 sheets frozen puff pastry, just thawed
• 1 egg, lightly beaten
• Leafy green salad and Greek-style natural yoghurt, to serve