2 tablespoons olive oil
1 onion, finely chopped
2 cloves garlic, crushed
500g skinless chicken thigh fillets, cut into 2cm cubes
3 cups hot chicken stock
125g PHILADELPHIA Block Cream Cheese, cubed and softened
1/3 cup flour
1-2 tablespoons curry powder
1/4 cup currants
200g green beans, trimmed and cut in half
4 cups cooked rice
2 sheets puff pastry, each sheet cut into 4 squares or other shapes
oil spray