• Ensure the pastry is thawed if frozen
• Preheat oven to 180 degrees Celsius. Roll out the pastry just a little
• Cut one piece of pastry into 6 squares (or rounds if you prefer). Cut the other 2 squares from the second sheet of pastry and set aside the remaining pastry
• Using two large muffin pans place each square/round into the muffin holes, prick some holes into the pastry with a fork. Place a piece of parchment paper into each pastry. Pop some baking beans or any beans on top of the paper. Bake for 10 minutes at 180 degrees Celsius.
• Remove the baking paper and beans and set aside

Chicken

• Cut each breast into half, to turn them into thinner pieces. Place the chicken, chicken stock/broth, thyme and vegetable into a large pan. Bring to a boil on high heat. As soon as the liquid bubbles, turn the heat to the lowest setting. Cover and simmer for 15 minutes
• Remove the chicken and vegetable from the stock. Reserve the stock. Shred the chicken with two forks and set aside

Sauce

• Heat 2 tablespoons oil in a large pan. Add the onion and fry until translucent
• Add the garlic and fry for a minute. Add the chilli powder, turmeric, cumin, coriander and garam masala. Fry for a minute. Add a few drops of water if required
• Add the butter and the flour and whisk until the butter is melted. Add the stock, little bits at a time and mix well
• Simmer until it starts to thicken, about 3-4 minutes. Doesn't have to be too thick as it will thicken more once cool
• Add the chicken and vegetable to the sauce. Season with more salt and some pepper
• Fill the pastry cases with the chicken filling. Roll out the remaining pastry and cut into 8 rounds. Beat the egg and brush the edges of the pastry with it. Place one on top of each pie
• Brush the tops of the pies with the egg wash and sprinkle some sesame seeds on top
• Bake at 180 degrees Celsius for 35 minutes or until pies are crisp and slightly brown