Panang Curry Chicken Pies

People from the north may be enjoying the lovely spring, we are having a bit of a chill in the down under.  I have the heater on, put on my bed socks and snuggle myself under the quilt.  I always dream of having curry when it is cold, the lovely hot curry heat up my stomach and keep me warm.  This time I'm putting the curry into pies.  It is such a joy looking at the steam rising from the pie when you have the pastry splits open.

Panang Curry Chicken Pies
(makes 3)

260g chicken pieces
1 sheet of puff pastry
1/3 cup onion, chopped
1/3 cup green beans, chopped
1/4 cup carrot, diced
1 tablespoon red capsicum, finely diced
1 tablespoon baby peas
1 stalk of lemon grass, only keep the white part and cut the stalk in 1/2
1 teaspoon garlic mince
1/2 cup coconut cream
1 heap teaspoon of panang curry paste
1/4 teaspoon salt
2 teaspoons raw sugar
1 teaspoon of cornflour mixed with 1 tablespoon water
1 egg, beaten

Method:.

1. Heat oil in the pan, add the onion and curry paste, then add the sugar and stir for a bit.  Add in the chicken and stir for a few minutes until the chicken is nearly cooked.  Add the garlic, carrot, capsicum, beans, lemon grass and coconut cream.  Let it simmer for about 10 -15 minutes, add in the baby peas, seasoned it with salt and thicken it with the cornflour mixture.
2. Discard the lemon grass.  Fill the ramekins with the chicken curry.  Brush the edge of 3 ramekins with egg. 
3. Cut the puff pastry into quarters.  Place one piece of pastry over the ramekins and trim off the side.
4. Cut a little cross in the middle with the knife for air hole so you won't ended up with a pop up pie.
5. Use the left over pastry to make pattern for the pie and brush it with egg before putting into the oven.
6. Cook it in a hot oven at 230c for about 20 minutes or until pastry is golden.  Serve it with fried rice or steam rice.