Method

Pastry

Place the flour and salt in a food processor and pulse a few times to combine. Add the butter and pulse until the mixture looks like coarse breadcrumbs.

Add the water and pulse until the pastry comes together. Do not over mix.

Turn the mixture out onto a lightly floured surface and form the pastry into a disc. Cover with plastic and refrigerate for 30 minutes.

Curry

Heat the oil in a large frying pan or wok. Once hot, add the chicken and fry for 2 minutes. Add the curry paste and fry for a further 1 minute. Add the Findus Wok Thai and coconut cream and simmer, 10 minutes. Season to taste. Allow the mixture to cool.

Roll ⅔’s of the pastry out to a thickness of 0.5 cm. Use a 9 cm round cutter to cut out 12 discs.

Grease a standard muffin tin with non-stick cooking spray and line each muffin cup with a disc of pastry. Fill each lined muffin cup with a portion of curry.

Roll the remaining pastry out to a thickness of 0.5 cm and use a 7 cm round cutter to cut out 12 circles.

Preheat the oven to 180°C.

Egg Wash

Whisk the egg and milk together until combined. Brush the rim of each pastry cup with the egg wash and top it off with a pastry disc. Pinch the sides together to seal it lightly and brush the top of each pie with the egg wash.

Cut the leftover pastry into 12 small circles and place one on top of each pie. Egg wash each circle and bake the pies for 30 minutes until golden. Cool in the tin for 5-10 minutes before gently removing with a small palette knife.

TIP: Cut leftover rolled out pastry into interesting shapes like leaves, flowers or hearts and use it to decorate each individual pie before baking.