Chicken Curry Pocket Pies

Pre-heat oven to 400°F. Allow frozen puff pastry to thaw at room temperature, about 30 to 40 minutes.

In a small bowl beat together, egg and cream. Set aside.

In a 10-inch skillet, heat oil over medium-low heat. Add onion to oil in pan and cook until onion is transparent about 3 to 4 minutes. Add garlic and continue to cook about one minute, stirring constantly. Do not let garlic brown.

Add ginger root, curry powder, cumin, and salt and cook another minute.

Add chicken, peas & carrots, and currants. Stir and cook about 2 minutes. Remove from heat; cool and add mayonnaise, cheese, and lemon juice. Taste and adjust seasoning as needed.

On a very lightly floured surface, unroll one puff pastry. Imagine the pastry divided equally into 6 rectangles and place approximately 1/3 cup chicken curry filling onto each rectangle. Moisten edges of each puff pastry around each rectangle with water. Unroll second puff pastry and place over first sheet. Gently press down and around fillings. Using a pastry wheel cut rectangles apart and place on a lightly greased baking sheet. Brush each pie with egg and cream wash and press edges with a fork to seal. Vent top of each pie with a very small knife slit.

Bake about 25 to 30 minutes or until light golden brown.