Curried Chicken Pie - Rosella

Ingredients

• 1 tbsp olive oil
• 800g chicken thighs, cut into 2cm pieces.
• 1 brown onion, thinly sliced
• 1 clove garlic, crushed
• 1/2 cup korma curry paste
• 1/4 cup plain flour
• 1/2 cup Rosella Fruit Chutney
• 1 cup chicken stock liquid stock
• 1 x 400g can corn kernels, drained
• 1 cup frozen peas
• 1 egg, lightly whisked
• 1 sheet ready-rolled frozen puff pastry, just thawed
• Salad greens, to serve