Ingredients
- 150 g of frozen peas
- 0.5 onion, finely diced
- 3 tbsp of extra virgin olive oil
- 1 tsp of black mustard seeds
- 1 tsp of medium or mild curry powder
- 125 g of cooked chicken
- 70 g of cheddar, grated
- 1 handful of flour, for dusting
- 320 g of ready-rolled puff pastry
- 1 egg, beaten
- 1 tbsp of mint leaves
- 1 green chilli
- 1 lemon, juice
Method
Step 1
Preheat the oven to 200°C/180°C fan/gas 6. Cook the peas in a pan of boiling water for 3 mins, then drain into a sieve and run under a cold tap. Fry the onion in 1 tbsp oil on a medium heat for 3-4 mins, until translucent. Add the mustard seeds, curry powder, chicken and a splash of water. Cook for 2-3 mins, add a third of the peas and season with salt. Take off the heat and allow to cool fully before stirring in the cheese.Step 2
Lightly dust a work surface with flour. Unroll the sheet of puff pastry and cut it to form 6 evenly shaped squares. Gently roll each square with a rolling pin until it stretches to approximately 12 x 12cm. Divide the filling into 6 equal-sized portions. Place one of the portions of filling onto the centre of a pastry square and brush the edges of the pastry with cold water. Fold over one corner of the pastry to the opposite corner to form a triangle and crimp the edges with a fork. Place on a baking tray lined with baking paper and repeat to form all 6 curry puffs.Step 3
Brush each with beaten egg and prick the surface a couple of times with a fork before transferring to the oven. Bake for 25 mins, until golden-brown in colour.Step 4
For the chutney, blitz together the remaining peas, mint leaves, chilli, lemon and 2tbsp oil, adding a touch of water to form a smooth sauce. Serve alongside the warm puffs. They’re also great eaten cold as a snack or for picnics.