Makes about 8-10

•  1 tbsp olive oil
• 1 chicken breast, finely diced
• ½ onion, finely chopped
• 2 garlic cloves, crushed
• 1 small sweet potato, finely diced
• 1 tsp Tikka curry powder
• 1 tsp garam masala
• ¼ cup peas
• 1 chicken stock cube
• 2 tbsp chopped coriander
• 2 tbsp double cream
• Pack filo pastry

1.  Preheat oven to 200C.
2. Heat oil in a medium frying pan and fry the onions until soft. Add the garlic.
3. Add chicken and cook for 2 mins before adding the sweet potato and spices.
4. Cook for 2 mins and add the peas.
5. Add stock cube to 100ml boiling water and pour into pan. Cook for 5 mins stirring regularly.
6. Turn off the heat and stir through coriander and cream.
7. Spread out 2 sheets of filo pastry together and cut them lengthways into three with a knife. Brush all with melted butter.
8. Place some of the mixture at the front end and fold up into triangles. Repeat until all mixture is used up.
9. Place on a baking sheet and cook in oven for 15 mins until browned and crisp.
10. Serve with mango chutney.

This is my own recipe, but you can choose whatever spices you want.

If you use Korma curry powder, why not add a few sultanas instead of peas?