THESE PASTRY PIES WILL ALLOW YOU TO ENJOY CORONATION CHICKEN IN AWHOLE NEW WAY. THE BEST PART IS YOU CAN USE ANY LEFTOVER SAUCE TO MAKEDELICIOUS SPICED, COCONUT FLAVOURED-RICE, SIMPLY STIR THROUGH ANYREMAINING KORMA SAUCE INTO COOKED BASMATI RICE! 1 Preheat the oven to 180c,160c fan, gas Grease a 12-hole muffintin with butter. Heat ½ tbsp of the vegetable oil in a large fryingpan over a medium-high heat, add the chicken pieces and cook, stirringfrequently for 5-6 mins until cooked through. Remove from the pan andset aside.2 Wipe the frying pan clean with a kitchen paper towel. Heat theremaining oil over a medium-high heat, add the potato, cook, stirringoccasionally, for 5 mins. Add the cumin for a bit of PUNCH and cook,stirring frequently, for a further 1 min until fragrant.3 Put the potato in a large bowl with the chicken and chicken tikkamasala sauce. Then add the Greek yoghurt for a bit of CREAMINESS,mango chutney for some TANG and spring onion for to add CRUNCH to thedish, then gently mix to combine.4 Unroll one of the pastry sheets, use a 10.5cm cutter to stamp out 6x large rounds and a 6.5cm cutter to stamp out 6 x smaller rounds,re-roll the trimmings if necessary. Repeat with the second pastrysheet so you have a total of 12 large rounds and 12 smaller rounds.Place the smaller rounds in the fridge while you work on step 5 Line the muffin tin holes with the larger rounds, the pastry sidesshould come a few millimetres above the top of each hole. Divide thefilling between the pastry cups.6 Remove the smaller rounds from the fridge, use each as a pie top tocover the filling in each cup. Fold over the larger outer round andpress gently to seal. Brush each with the beaten egg. Bake for 45-50mins until the pastry is crisp, lightly golden and the filling pipinghot. Use a small pallet knife to carefully remove from the tin. Servewarm or cold.