leftover veggie or meat curry (fridge temperature)
1 pack ready-rolled puff pastry
a little milk or egg yolk
sesame and black sesame or nigella seeds
mango chutney to serve
1 tbsp chopped coriander (optional)
a little plain flour for dusting
Lay out the puff pastry onto a floured countertop or large board.
Place an upturned cup or mug onto the pastry sheet and score out full circles.
Working one at a time, carefully cut out a pastry circle and place on a floured surface.
Depending on the size, fill half the circle with 1tbsp cooked curry.
Brush the outside rim of the circle with an egg or milk wash.
Carefully fold the pastry over in half and press down so the edges meet, making a half moon shape, and crimp with a fork.
Brush the top with the egg or milk wash and sprinkle sesame and/or nigella seeds on the top of the pastry and place on a non-stick baking sheet.
Repeat until you’ve run out of pastry. Then roll the pastry together into a ball and roll out to the same thickness as before, before repeating the cutting and filing process until you’ve used up all the pastry.
Place the baking sheet into a preheated oven (200c / 180c fan) for 12 minutes, until the pastry is golden and the filling is piping hot.
Scatter with a little chopped coriander, and serve with any pickles or chutneys you have in the fridge or pantry.