Chicken Curry Turnovers

Mix all the pastry ingredients together and prove for 4 to 5 hours, or make the day before.

In a frying pan, cook in oil the finely chopped onion, sliced leek, chopped chicken and curry powder.

Add the herbs and the cream and boil for one minute to thicken the sauce.

Roll out the pastry and cut out 16 squares.

Fill 8 squares with the chicken filling, cover with the other 8 squares, pinch shut along the edges and brush with the beaten egg to glaze.

Bake in a preheated oven at 180°C for 40 minutes