8 ounces frozen puff pastry
For the filling:
1 tablespoon olive oil
1 small onion chopped
2 teaspoons curry paste
pinch mixed spice
2 uncooked chicken breasts, minced or finely chopped
4 ounces sultanas
1 tablespoon chutney, chopped if necessary
1 tablespoon parsley
salt, pepper or cayenne pepper (to taste)
1 egg beaten
Roll out the pastry, cut into 2 or 3 large rounds. Use saucer. Cover and chill while preparing the filling.
Heat the oil, cook onion for 3 minutes, add remainder of ingredients but only half egg. Cool.
Preheat oven to 200C, Gas Mark 6, 190 with fan oven. Place the filling in the center of pastry. Brush the edges with some of the remaining egg.
Seal firmly to make pasty shape.
Lift on to baking sheet.
Brush with last of egg.
Bake for 40 minutes, or until brown and crisp. Lower the heat after 25 minutes if necessary.
Serve hot or cold.