Curry Puffs

This recipe was derived from a friend of mine who came from Scotland. I changed the recipe a wee bit by using raw chicken instead of cooked chicken. I found that it went too dry using cooked chicken.

Curry Ingredients
2 large chicken breast fillets
1 tin of chicken soup (Campbells is good because it is thick)
1 pack of tomtato paste
1 tablespoon of Vindaloo paste
1 tablespoon of curry powder
1 teaspoon of corriander
1 teaspoon of cumin
1 teaspoon of powdered cloves
1 teaspoon of garamasala
1 onion
3/4 cup of water
3 large mushrooms is an optional ingredient

Puff Pastry ingredients
3 regular sheets of puff pastry

Dice chicken and onion and brown them together with the curry powder in a large pot which has a thin layer of oil in it. Add the chicken soup and water and stir. Add the remaining curry ingredients and cook for about 1 hour on low heat and stir it regularly. Add more water if it gets too thick. That makes the curry recipe, which can be eaten alone, usually with rice, or used with the following puff pastry method.

Put the oven on at 200C. Cut the puff pastry sheets in half and place on oven cooking trays. Put some curry mixture at the bottom of one half, then fold the other half over. Press sides of pastry with fingers to seal them. You should have 6 puff pastry squares which are then placed into the oven and baked for about 20 minutes (They should be golden brown, so just check the oven every now and then).