Curried Chicken Pastries

4 sheets phyllo
1 egg, beaten
1 tablespoon poppy seeds

1 tablespoon olive oil
1 small onion, sliced
1/2 cup butternut squash, peeled and cubed
1/2 cup yam, peeled and cubed
1 boneless, skinless chicken breast, cubed
1/2 cup coconut milk
1 tablespoon ground coriander
1 tablespoon ginger puree
1 teaspoon turmeric
4 cloves garlic, minced
1 bay leaf
1/4 teaspoon ground cloves
1 cinnamon stick
2 cardamom pods
salt and pepper

1. Heat a large skillet over medium heat and add the oil, then the onion, squash and yam. Sauté until yam is just tender.
2. Add the chicken cubes and brown lightly, then stir in the coconut milk, coriander, ginger, turmeric, garlic, bay leaf, cloves, cinnamon and cardamom and simmer for several minutes until chicken is fully coated and sauce has thickened. Remove bay leaf, cardamom pods and cinnamon stick.
3. Take 1 sheet of phyllo and fold it in half to make a rectangle. Spoon 1/4 of the filling into the center of the rectangle and fold over, sealing the edges with the beaten egg.
4. Brush the top of the phyllo with more egg and sprinkle with poppy seeds. Repeat with remaining phyllo and filling.
5. Preheat oven to 400 degrees.
6. Bake the pastries until golden brown, about 30 minutes.

Makes 4 servings