Coronation chicken pies

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.