Freezable chicken curry puffs

Method

1. Heat the oil in a heavy-based pan over a medium-high heat. Fry the onion for 6-7 minutes until softened but not browned. Add the chicken, chilli and curry powder, then fry for 3-4 minutes, stirring, until the chicken is cooked through.
2. Add 200ml cold water, bring to the boil, then mix in the potatoes. Simmer uncovered for 25-30 minutes until the potatoes are soft and the water has evaporated. Add the sugar, a good squeeze of lemon juice and a generous pinch of salt, then spoon into a medium mixing bowl. Set aside to cool. Heat the oven to 200°C/180°C fan/gas 6.
3. Roll out the pastry on a lightly floured surface to a 3mm thickness. Cut out 10 x 8cm circles (use a cup as a guide). Spoon about ½ tbsp chicken mixture onto one half of each circle, leaving a 1cm border. Brush the border with the egg, then fold the pastry over the filling, pressing the edges together to seal using a fork. Transfer the puffs to a baking sheet lined with non-stick baking paper. Brush with the beaten egg, then bake for 25-30 minutes until golden. Serve hot from the oven or at room temperature. 
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