Ingredients
Method
1.Heat oil in a large saucepan over high heat. Add chicken; cook and stir for 5 minutes or until seared. Add kumara and curry paste; cook and stir for 1 minute or until fragrant.
2.Add coconut milk, juice, sauce and sugar. Bring to the boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until kumara is tender and sauce is thick. Remove from heat. Stir in beans and coriander. Set aside for 30 minutes to cool.
3.Preheat oven to 180°C (160°C fan-forced). Lightly grease 4 holes of a 6-hole (3/4 cup) Texas muffin tray.
4.Using 13cm and 9cm round cutters, cut 4 rounds of each size from pastry. Line base and sides of prepared holes with 13cm rounds. Divide chicken mixture among pastry cases. Brush one side of 9cm rounds with egg. Place, egg-side down, over filling; press edges to seal. Brush tops with egg. Use any remaining pastry to decorate pie tops.
5.Bake for 30-35 minutes or until golden brown. Serve.
You can replace kumara with potato or pumpkin. You can replace beans with frozen peas. Cut small rounds, leaves or stars from leftover pastry to decorate pies.
Note