Curry Pot Pies - butt.erhand

3 chicken thighs, skinless and cubed (you could also use same quantity with beef)
2 carrots, peeled and cubed
1 large onion, diced
2 small rosette potatoes, peeled and cubed
3 garlic gloves, minced
2 cup chicken stock
1-2 tbsp curry powder
2 tbsp corn starch
Soy sauce
1 Puff pastry sheet

Preheat your oven to 200C / 390F. Make your cornstarch slurry by combining the cornstarch with 4 tbs water and stir well.
In a pot with olive oil over medium heat, sauté the chicken until golden brown. Remove and side aside
In the same pot, add in the vegetables and sauté until 80% cooked (roughly 5-10 mins). Sprinkle in the curry powder and coat the vegetables in the hot pot for 2 mins.
Add in the chicken stock, the cooked chicken and the cornstarch slurry (note: you don’t have to add the whole thing in, add just enough to get desired consistency). Remember to scratch the bottom of the pot, let simmer until thick and add soy sauce to taste (i did 2-3 tbs).
Divide mixture into individual ramekins. Cover with puff pastry and egg wash. Make a small slit for steam to escape. Bake for approx 30 mins or until golden brown.