Curried chicken pies

Instructions

1 Preheat oven to 160°C. Spray a large frying pan with oil. Place over a high heat. Add chicken. Cook for 5 minutes, stirring, until browned. Add squash and curry paste. Cook for 1 minute, stirring, until fragrant.

2 Add coconut cream and 1/3 cup cold water. Bring to the boil then simmer for 12 minutes until squash is tender. Stir in cornflour and lime juice. Bring to the boil then remove from heat. Stir in beans, courgette and coriander. Set aside to cool.

3 Grease 4 individual pie dishes. Divide mixture among dishes. Top pies with 1 sheet scrunched filo. Bake for 30-35 minutes until golden.