Ingredients (makes 8–10):
Method:
Heat oil in a pan, cook onion until softened.
Stir through Mild Curry Mix with stock, simmer until thickened.
Add shredded rotisserie chicken and peas & corn, stir to combine.
Cut pastry sheets into squares, spoon filling in the centre, fold and seal.
Brush with egg, place on lined baking tray.
Bake at 200°C for 20–25 minutes until golden.
Granny’s Tip: Make double and freeze the extras – they bake beautifully straight from frozen on busy nights.
This one’s sticky, sweet, and seriously moreish. Our Honey Soy Chicken Sticks are marinated in our delicious Honey Soy Sauce glaze, grilled until caramelised. They’re the kind of recipe that works just as well for a quick family dinner as it does for BBQ season. Thread, grill, and enjoy.
This one’s a fresh twist on comfort. Our Lemon Herb Chicken with Creamy Mushroom Sauce is light, zesty, and oh-so satisfying – thanks to juicy chicken, bright lemon, and a silky hit of Gourmet Granny’s Mushroom Sauce. It feels like something you’d order at a restaurant, but it’s weeknight-easy. Just pan-sear, stir through the sauce, and serve with spring greens or fluffy mash.
Robyn Lavender
March 09, 2026
A very easy and tasty recipe. Just loved it.
Thank you