2mediumcarrots(peeled and cut into bite size pieces)
1cupfrozen green peas(150g)
1sheetpuff pastry(9 oz/250g)
1largeegg(beaten with 2 tbsp water)
Please cook curry as per Chicken Curry recipe. In Step 2, pour in 1 cup (240ml) water instead of just ½ cup (120ml) water.
In Step 3 of Chicken Curry recipe, add carrots together with the potatoes, coconut milk, and salt. Bring it back to a boil, reduce heat, cover, and continue to cook for 10 minutes.
Then add frozen green peas and cook for another 5 minutes to finish cooking.
Preheat oven to 400°F (200°C).
Fill 4 individual casserole dishes with prepared Chicken Curry. Cut puff pastry into 4 squares. Using a small knife, cut a cross in the middle of each puff pastry square.
If you are using deep casserole dishes and the filling is not up to the top, then gently stuff each square of puff pastry into each of the casserole dishes.
If you are using shallow casserole dishes like this Potato, Leek, and Chicken Pot Pie filled to the top, then top each casserole dish with puff pastry, trimming off the excess. Press or crimp edges with a fork to seal.
Place casseroles onto a baking tray. Brush puff pastry with egg wash.
Carefully transfer casseroles on baking tray to the oven and bake for 35 to 40 minutes or until puff pastry is puffed up and golden brown in color.