Preparation time: 40 minutes
Persons: 6

Ingredients
- 1 pack Japanese curry
- 300g chicken thighs
- 4 potatoes
- 4 small carrots
- 1/2 leek
- 1 red onion
- 3 cloves garlic
- 1 Fuji apple
- 2 packs puff pastry (refrigerator)
- 400 ml water
- 1 egg
- Oil

Kitchen tools:
- Baking mold (ø 26 cm)

Directions
1. Cut the chicken, potatoes, carrots, leeks and apple into cubes. Mince the onion and garlic. 

2. Heat the oil in a pan and add the chicken. Stir the chicken for 5 minutes followed by adding the onion and garlic. Stir the onion and garlic until it releases a fragrant smell. Scoop it out and put it aside.

3. Add oil again and add the potatoe and carrot. Stir this for 2 minutes and pour 400ml water in it. Cook it and turn your heat to the medium stand. Cook the ingredients untill they are softened.

4. Add the curry and stir the curry gently until it is mixed with the rest of the ingredients.

5. Then add the chicken, followed by adding the leek and apple.

6. Get the puff pastry out of the package and use one part for the bottom and the other part for the top.

7. Sprenkle your working space with flour and make it evenly. Rotate the pastry for an quarter turn and roll out the pastry again.

8. Make sure your pastry is bigger than the size of your baking mold.

9. Use a rolling pin to pick up the pastry and cover the baking mold. Remove the remains on the sides. Make holes in the pastry and repeat these steps for the top of the pastry.

10. Preheat the oven at 200 degrees.

11. Fill the cake with curry and cover de top with the remains.

12. Brush the top with a broken egg and prick a few holes in the pastry.

13. Put the cake in the oven and bake it for 35 to 40 minutes until its gold brown and firmly.