Individual Chicken and Potato Curry Pies

Curry filling : Sprinkle diced chicken with 1 teaspoon salt.

Heat oil on high. Add chicken and cook for 5 minutes turning until white. Remove chicken from heat and set aside in a bowl.

In the same oil. Fry onion, garlic and ginger, stirring until golden brown.

Add all spices, except garam masala, as well as 1 tablespoon water and turn heat back to low. Cook for approximately 1 minute.

Stir in tomatoes, half the coriander, the yoghurt and other ½ teaspoon salt.

Add chicken and juices accumulated in bowl, potatoes and the rest of the water. Bring to the boil.

Stir curry then sprinkle over garam masala and remaining coriander. Cover, reduce heat and simmer for 25-30 minutes or until potato is cooked through. Set aside.

Cut each sheet of pastry into four squares.

Spray base of 2 x 12 hole muffin tins with the canola spray.

Gently insert pastry shiny side down into muffin tray holes. Fold over edges to achieve a rustic look, making sure that no square is touching another.

Yellow rice topping : Heat butter and oil in a frying pan until butter has melted.

Dissolve turmeric into butter and oil then add lemon juice.

Heat for about half a minute stirring constantly, then add the rice and stir through until rice is completely yellow.

Fill bases with curry filling.

Bake at 180C (160C fan forced) for 20 minutes or until the edges are golden brown.

Remove from oven and carefully run a butter knife around edges to dislodge pies from tray.

Top each pie with 1-2 tablespoonfuls of the yellow rice topping and serve.