1. Dice onions, then saute in butter till transparent.
2. Add chicken, followed by carrots and corn.
3. Stir some coconut cream to HaruPlate’s Spiced Pumpkin & Corn sauce.
4. Mix the curry sauce to the pot and cook for another 5 minutes.
5. Beat an egg and set aside as egg wash.
6. Slice the frozen puff pastry into quarters.
7. Add a generous amount of curry chicken filling along one edge.
8. Brush the other edge with egg wash.
9. Roll the puff pastry and press the 2 sides down.
10. Pop into the airfryer / oven, 180 deg for 10 mins!

Enjoy, and don’t burn yourself 

If you’re making this recipe, don’t forget to take a picture and tag us on Instagram @haruplate, so we can share it with other mums!

And If you have any questions, please feel free to contact us at happybellies@haruplate.com, and we’ll be more than happy to help you along.