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1
For the pastry, sift the flour and salt into a bowl then transfer to a food processor; pulse for a few seconds. Add the butter a few pieces at a time, pulsing to combine
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2
With the motor running, add the eggs and milk. When the mixture starts to come together, add the Parmesan cheese and thyme. Pulse for 5 seconds then turn out onto a work surface. (If mixture is too dry, add a little extra beaten egg; if too wet, add a little extra flour.)
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3
Knead for a few minutes. Roll into 8 balls of equal size. Cover with plastic wrap and refrigerate until needed. (You will need 4 balls for this recipe. Refrigerate remaining balls.)
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4
For the filling, place coconut cream, peanuts, ginger, red pepper flakes, cumin and 2 pinches of salt in a blender and pulse till smooth. Set aside.
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5
Heat oil in a heavy-bottomed saucepan on low heat. Cook onion and curry powder for 6-8 mins. Mix in the coconut cream mixture then add the chicken and mushrooms. Bring to a boil. Reduce heat to low; simmer for 15 mins. Remove from heat. Stir in lime peel and juice and basil. Season to taste. Cool.
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6
Meanwhile, preheat the oven to 350u00b0F. Remove 4 chilled dough balls from refrigerator. Place each ball between 2 sheets of parchment paper or plastic wrap and roll out to a 1/8-inch thickness.
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7
Fill 4 small pie dishes or ramekins to the top with cooled filling. Place pastry lids on top and gently press down with fingertips to seal edges. Trim any excess pastry.
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8
Bake for 10 mins. Brush with beaten egg. Bake for a further 10 mins. Serve immediately.
