Ingredients
Method
1.Preheat oven to 200°C/400°F.
2.Heat vegetable oil in a medium saucepan over medium-high heat; cook onion, stirring, for 3 minutes or until softened. Add curry paste; cook for a further 2 minutes or until fragrant. Stir in coconut milk; bring to a simmer. Add eggplant, potato and kumara; cook, covered, for 10 minutes or until vegetables are tender. Remove from heat; stir in juice, sesame oil, nuts and peas; season to taste. Spread mixture in a shallow tray; cool in the freezer for about 5 minutes.
3.Meanwhile, using one of four 1-cup (250ml) ramekins as a guide, cut four rounds from pastry, 2cm (¾ inch) larger than the dish.
4.Spoon curry mixture evenly into ramekins. Lightly brush outer rims of ramekins with a little of the beaten egg; cover with pastry lids, pressing the overhanging pastry against the sides. Brush pastry with a little more egg. Cut a small slit in the top of each pie. Place pies on an oven tray.
5.Bake pies for 15 minutes or until golden.
We used desiree potatoes as they tend to hold their shape well when cooked, but any all-round variety, such as sebago or coliban, is fine.
Note
