This Recipe Serves 6.

• 900g Potato Mashed
• 500g Chicken (BBQ Chicken Shredded)
• ½ Red Capsicum (100g)
• 1 Leek (Bottom half)
• 1 Onion
• 1 Carrot (100g)
• 1 Cup Peas & Corn (150g)
• 3 teaspoon Curry Powder
• 3 teaspoon Plain Flour
• 1 ½ sheets Puff Pastry (canola, not made with butter)
• 750g Water

1.  Cook leek and onion in oil for 10 minutes on low-med heat until soft and translucent.
2. Add capsicum and carrot for a further 5 minutes.
3. Turn heat down low, stirring in the curry powder.  Make sure you scrape the bottom of the pan so you don’t burn the powder.  Add the flour, cooking for 1 minute cooking out the raw flour taste.
4. Add the water stirring consistently as it thickens. 
5. Add chicken and peas and corn, let simmer for a few minutes.
6. Place ramekins on oven tray and fill them with the curry mixture, only ¾ full.  Add 2 tablespoons mashed pot on top.
7. Cut each sheet of puff pastry into 4 squares and place a square on top of each ramekin.  Don’t worry if it overhangs, just press on the edge around the pie.  Dip a pastry brush in some cold milk and coat the top of pastry with the milk, this will give the pie a nice gloss when it comes out of the oven.
8. Bake for around 15-20 mins or until golden brown.  Remember you are only cooking the pastry as the rest of the ingredients have already been cooked.
9. Bon appetite.

This recipe is great served with your favourite salad.

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Please email your feedback to sharrelle@weightloss.com.au.

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