In a hot pan with a little oil, cook the chicken, garlic, ginger and onion until the onion is soft and golden.

Stir in the butter chicken paste and let it cook for a couple of minutes to wake up the flavour.

Add the tomatoes and veggies, stir it all together and simmer for about 10 minutes until thick.

Pour in the cream and give it a good mix.

Take the pan off the heat and lay one puff pastry sheet over the top.

Lay the second sheet diagonally over the first so it makes a star shape, then tuck the corners in.

Brush with milk and bake at 200°C for 20 minutes or until that top is golden and puffy.