Japanese Curry Skillet Pie

Directions

1. Leave the puff pastry to defrost
2. Roughly chop the onions, peel the pumpkin & potatoes and cut them into 2-3cm cubes. Dice the chicken thighs into 3cm cubes.
3. Heat the oil in your skillet over medium heat, add the onions and fry for 5 minutes until softened. Add the garlic & ginger, fry for a further minute, then add the chicken and stir until evenly browned.
4. Add the remaining ingredients except for the curry roux, then add water if needed to ensure all the ingredients are submerged and simmer on low for 10 minutes.
5. Crumble the curry roux into the skillet, stirring gently until the roux has completely dissolved and the curry has thickened. Remove from heat and set aside to cool
6. Preheat the oven to 200*C fan forced. Slice the puff pastry into 3cm ribbons & weave your pie crust (or top your pie with whatever design you desire). Brush the pastry with egg wash, then bake for 25 minutes or until golden. Stand for 10 minutes before serving