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"For this dish I like to use any left over Rogan Josh I have made. As it is already a 'dry' curry, but any type of dry curried dish with good sized meat pieces may be used, or place the curry back on the stove and allow to simmer until the sauce has evaporated and reduced down,

It is great quick lunch time or late supper type dish".

Ingredients

sq Rogan Josh
6 pc filo pastry sheets
sq cooked basmati rice
sq mango chutney

Method

• Lay a sheet of filo pastry on the workbench and brush lightly with melted butter

• Lay the second sheet on top and repeat

• Lay the sheet on top but do not brush with butter

• Place a good portion of the Rogan Josh along the edge of the pastry nearest you, leaving at least a 3 cm gap along side edges

• Brush the edges very lightly with water

• Fold these side edges over to encase the edges of the mixture

• Roll the pastry and mixture over to form the spring roll (the water should seal the edges)

• Repeat with the other sheets and mixture

• The outside may be brushed with butter if baking them

• Bake at 200°C until the pastry is a golden brown (approx. 10 minutes) or deep fry if preferred

• Remove and serve with the basmati rice and mango chutney

Chef's Note:

All the other typical Indian accompaniments may also be served with this
dish.

Enjoy and bon appetit . . . . .