250 g/9 oz ready-made puff pastry dough thawed if frozen,
plain flour, for dusting
200 g/7 oz cooked chicken meat, coarsely chopped
curry powder, to taste
250 ml/8 fl oz Béchamel Sauce
2 egg yolks, lightly beaten
salt and pepper


1.Preheat the oven to 200°C/400°F/Gas Mark 6,
2.Roll out the pastry on a lightly floured surface and stamp out 12 rounds with a biscuit cutter or a glass.
3.Place on a baking sheet and bake for 15-20 minutes until puffed up and golden.
4.Transfer to a wire rack to cool.
5.Place the chicken meat in a processor and process until very finely chopped.
6.Transfer to a bowl and season to taste with curry powder.
7.Stir in the béchamel sauce and egg yolks and season with salt and pepper to taste.
8.When ready to serve, sandwich the chicken mixture between pairs of pastry rounds.
9.Place on a baking sheet and heat through in a preheated oven, 180 0 C/350 0 F/Gas Mark 4, for 10 minutes.

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