Name: Chicken curry turnovers
Total time: 40 min
Yield: Makes 4
Cuisine: Indian
Ingredients: 500g block puff pastry; for dusting plain flour; 400g left-over chicken curry, cold; 4 tbsp mango chutney, plus extra to serve; 1 egg, beaten; ½ tsp ground turmeric; sea salt flakes, for sprinkling; 1 tsp nigella seeds; to serve raita; to serve onion salad

puff pastry turnovers sprinkled with nigella seeds arranged on a baking tray

500g block puff pastry
for dusting plain flour
400g left-over chicken curry
cold
4 tbsp mango chutney
plus extra to serve
1 egg
beaten
½ tsp ground turmeric
sea salt flakes
for sprinkling
1 tsp nigella seeds
to serve raita
to serve onion salad

Method

step 1
Roll out the pastry on a lightly floured worksurface until about 40cm x 30cm and the thickness of a £1 coin. Cut into four even rectangles. Spoon the chicken curry onto one half of each rectangle, leaving a 2cm border at the edges, and top with the mango chutney. Brush the edges with some of the beaten egg and fold over the pastry to seal. Crimp the edges, sealing well to prevent them bubbling out during cooking, and transfer to a baking sheet lined with baking paper. Chill until ready to bake, or freeze.
step 2
Heat the oven to 220C/fan 200C/gas 7. Whisk the remaining egg with the turmeric and brush over the tops of the turnovers. Sprinkle with sea salt flakes and the nigella seeds. Bake for 25-30 minutes or until golden and puffed. Serve with raita, onion salad and more mango chutney, if you like.