Method

• 1.
  Season the flour with salt and pepper. Toss chicken pieces in the seasoned flour, then shake off excess.
• 2.
  Heat the oil in a large frypan over high heat, then cook the chicken, in batches, for 5-6 minutes or until golden brown on all sides. Add the spring onions and mushrooms and cook for 1 minute.
• 3.
  Add the curry paste and cook, stirring, for 1 minute, then add the coconut cream, kaffir lime leaves, peas, lime juice and rind. Reduce heat to low and simmer for 5 minutes, then remove the kaffir lime leaves and stir in the coriander. Allow to cool.
• 4.
  Preheat the oven to 200°C. Lay pastry out on a work surface and cut two 1cm strips from sides of each sheet and set aside.
• 5.
  Place one of the pie dishes (or you can use ovenproof bowls) upside down on the pastry sheets, then cut out 4 circles, 1cm larger than the rim of the dish or bowl.
• 6.
  Divide curry mixture between the pie dishes. Press a pastry strip around each rim and brush with water. Carefully lift pastry lids over top and press firmly around edges to seal well. Trim edges with a sharp knife.
• 7.
  Brush pie tops with beaten egg. If you want to, you can use pastry trimmings to cut out leaf shapes to garnish the pies.
• 8.
  Bake for 20 minutes or until puffed and golden. Serve with dressed salad leaves, if desired.