Butter Chicken Pie

500g boneless chicken cut 1 cm pieces
1 onion, chopped
1 garlic clove, crushed
1 tsp SIDS CRAZY LEMON
½ tsp cumin
½ tsp ground coriander
1 tbsp tomato paste
535 g can Wattie's Butter Chicken Simmer Sauce
1 tbsp chopped coriander leaves
6 sheets flaky puff pastry
1 egg, beaten
2 tsp rice bran oil

Heat oil in a frypan then cook chicken until it starts to colour. Reduce heat and add onion, garlic (and more oil if necessary) then sauté. Add cumin, coriander, tomato paste and SIDS CRAZY LEMON. Stir and cook a further minute. Pour in the Chicken Simmer Sauce then simmer for 20 minutes until chicken is cooked and sauce reduced by a ⅓.
Remove from the heat and stir in chopped coriander. Cool then refrigerate until cold.
Grease 6 pie tins. Using a 16 cm plate as a guide, cut 6 circles from the pastry sheets. Using a 10 cm saucer as a guide, cut another 6 circles for the pie tops, re-rolling the pastry where necessary.
Carefully push the large pastry circles into the the pie tins. Divide the cold chicken mixture between the pie cases. Brush some cold water around the pastry rims and place the smaller pastry circles on top, pressing to seal the edges. Pierce the tops with a fork and refrigerate for 20 minutes.
Preheat oven to 190°C fan or 210°C. Brush pastry tops with egg then bake for 25-30 minutes until pastry is golden.
Remove from the oven and let stand for 5 minutes before removing the tins.