Preheat oven to 220°C (200˚C fan forced). Line 2 baking trays with baking paper. Place potato, onion, bacon, garlic, chicken and sausage mince, peas and KEEN’S Curry Powder in a large bowl. Using hands mix until well combined.
Cut each sheet of pastry in half. Divide mince mixture along the centre of each piece of pastry, shaping it into a log. Brush edges of pastry with a little beaten egg and roll up tightly to seal.
Cut each roll into 4 pieces. Arrange, seam side down, 3cm apart on prepared trays. Brush with remaining egg and sprinkle with poppy seeds.
Bake for 25-30 minutes or until golden. Serve with tomato sauce.
Join 2 sheets of puff pastry together and make a single, large pastie log. Serve sliced pastie with a salad as a tasty meal.