Chicken Curry Pie
1.25 hrs
Lunch, Dinner

600g Rocklands Fillets
1 tbs green curry paste 
400ml coconut milk 
800g butternut pumpkin
1 x pkt spinach leaves 
1 tbs fresh lime juice 
1 tbs brown sugar 
2 tsp fish sauce 
1 egg, lightly whisked 
4 sheets puff pastry

Preheat oven to 210°C. Heat oil in a large non-stick frying pan over high heat. Add curry paste and cook. Add the coconut milk and bring to the boil. Add the chicken and pumpkin. Add the spinach, lime juice, sugar and fish sauce, and stir until spinach just wilts. Spoon the chicken mixture among 4 rectangular 250ml (1-cup) capacity pie tins. Brush the edges of the tins with egg. Brush half of each pastry sheet with egg and fold in half. Top each pie with a pastry rectangle and lightly press the edges to seal. Use a small sharp knife to trim any excess pastry and cut 2 slits in the top of each pie. Brush the tops with egg. 
Place the pies on a large baking tray and bake in preheated oven for 20 minutes or until golden and puffed. Remove from oven and serve.