Method

1. Heat oil in a large non-stick frying pan over medium heat. Add onion and carrot and cook for 5 minutes or until softened. Add Passage to India Tikka Masala Simmer Sauce and 1/3 cup water. Bring to the boil.
2. Add zucchini, broccoli, green beans and corn. Stir until well combined. Cook for 4 minutes or until tender. Cool.
3. Preheat oven to 390°F / 350°F fan-forced. Place a baking tray in oven. Grease 4 metal pie tins. Cut 4 x 5inch rounds from pastry. Line prepared tins with pastry. Spoon vegetable curry mixture into pie shells. Cut 4 x 4.5inch rounds from pastry. Brush edge of pastry shell with water.
4. Cover pie filling with pastry rounds and seal. Brush top of pies with egg and sprinkle with sesame seeds. Cut a small cross on the top of each pie. Place pies onto hot tray and bake for 25 minutes or until golden and crisp.
5. Serve pies with mango chutney.

What You'll Need

• 1 tablespoon vegetable oil
• 1 brown onion, finely diced
• 1 carrot, finely diced
• 13oz Passage to India Tikka Masala simmer sauce
• 1 zucchini, finely diced
• 1 ½ cups broccoli florets
• 3.5oz green beans, cut into small pieces
• 1 cob of corn, kernels removed
• 4 sheets ready rolled frozen puff pastry
• 1 egg, whisked
• 1 tablespoon sesame seeds
• Mango chutney, to serve