Chicken and Potato Curry Puffs

Cook the diced potatoes in a pan of boiling salted water until they are just tender. Drain and set aside to cool.

Put the garlic, shallots and coriander in a food processor or blender and blend to a paste. Tip into a bowl and stir in the curry powder, sugar, ketchup and soy sauce.

Heat the oil in a frying pan, and fry the paste over a medium-low heat for 10-15 minutes, until deep golden brown.

Add the chicken and a little water to moisten and continue cooking until the meat is cooked through.

Stir in the cooked potatoes and season to taste with salt and pepper. Set aside to cool completely.

Heat the oven to 200°C (180° fan) 400°F gas 6. Line a large baking tray with non-stick baking paper.

Roll out the puff pastry on a lightly floured surface and cut 3 equal-size rectangles, then cut each rectangle in half and half again.

Dust a work surface lightly with flour and roll each piece of pastry until it is double in size, to form a square. Dust the pastry with flour as needed, to prevent it sticking to the rolling pin.

Beat together the egg yolk and water.

Spoon an equal amount of filling into the centre of each pastry square. Brush the edges with the egg wash, then fold in half, to make a triangle and press the edges to seal.