Chicken Curry Bakes

Spray a small frying pan with low calorie cooking spray and place over a medium heat. Add the onion and cook for 4-5 minutes until soft and lightly golden.

Add the chicken and cook for 5 minutes until sealed on all sides. Add the garlic, curry powder and turmeric and cook for about a minute, then stir in the water and tomato puree. The water should just cover the chicken. Simmer, uncovered, for 15-20 minutes over a medium heat, stirring frequently, or until the curry has reduced and thickened and the chicken is cooked. The curry should be thick, so that it won't seep out of the bakes. If the curry is too thin, continue simmering for a bit longer until reduced and thickened. Season to taste with salt and black pepper, then set aside and leave to cool slightly.

Preheat the oven to 180°C and line a large baking tray with a sheet of non-stick baking paper.

Split the sandwich thins in half and lay out on a chopping board. Divide the chicken curry filling into 6 portions.

Place a portion of the slightly cooled filling in the centre of each of the 6 sandwich thin halves, leaving a 1cm gap around the edge.

Brush beaten egg around the edge and place one of the remaining sandwich thin halves on top of the filling. Press the centre of the lid down gently with a flat hand, then press around the edges firmly to seal. Use a fork to crimp the edges and seal well. Repeat until you've made 6 bakes.

Place the bakes on the lined baking tray and brush all over with the remaining egg. Place in the preheated oven and bake for about 10 minutes or until golden brown.

Remove from the oven and place the bakes on a cooling rack. You can serve these hot or cold, but we prefer them served hot. Serve with Homemade Oven Chips or other accompaniment of your choice.