Curry Chicken Pot Pie

Step 1: Season chicken with salt and pepper.

Step 2: Heat 1 1/2 tablespoon oil in a large pot over medium heat and add half the chicken and cook turning for 5 minutes or until golden brown and transfer to a plate and then repeat with remaining 1 tablespoon of oil and remaining chicken.

Step 3: Add butter and onion to pot and sauté, stirring to scrape up browned bits, for about 4 miutes or until onion is tender and then add garlic, ginger, chilli, ground coriander, turmeric, cardamom and cumin and cook for 2 minutes, stirring frequently or until fragrant and then add carrot and pumpkin and sauté for 2 minutes until coated and sprinkle in flour over and cook, stirring well to avoid browning for 1 minute.

Step 4: Increase heat to medium high and stir in stock, coconut milk and chicken and bring to a simmer and then reduce heat to medium low and simmer gently stirring occasionally, for 20 minutes or until pumpkin is tender and then stir in apple and season to taste.

Step 5: Transfer to a 2 litre capacity (25cm) skillet or 20cm square or round baking dish and set aside to cool.

Step 6: Preheat oven to 200C (180C fan forced).

Step 7: In a bowl, whisk egg and milk to blend.

Step 8: Stack the pastry sheets on top of each other on a lightly floured surface and roll out pastry to a 34cm square and then trim dough to form a 32cm disc and brush some of the egg mixture over edges or skillet or dish and then lay pastry over dish and gently press overhanging edges of pastry onto side of dish and then brush with egg mixture and sprinkle with salt.

Step 9: Bake for 30 to 35 minutes or until pastry is deep golden brown and puffed.

Step 10: Cool for 10 minutes and then sprinkle with coriander leaves.