Method

1. Heat the oil in a frying pan and add the onion and cook until soft, add the curry powder, stir and cook for a further minute.
2. Scrape into mixing bowl, add the mango chutney, chicken and cream, season with salt and black pepper, stir until fully combined.
3. Heat oven to 200°C/ 180°C fan/ Gas 6. Lightly grease a 12 hole muffin tin with butter. Thinly roll out 3/4 of the pastry on a lightly floured surface. Stamp out 12 circles enough to line the muffin holes with a slight overhang.
4. Divide the chicken filling between the pies. Roll out the remaining pastry and cut into 12 lids and top each pie with the pastry lid. Press the edges together with the edge of a fork to seal.
5. Cut out mini shaped pastry crowns and decorate the pies (optional). Poke holes above the crown to release the steam during cooking.
6. Brush the pies with the beaten egg and bake for 20-25 mins or until golden brown and cooked through.

Serving Suggestion:

Makes 4 pies