Preheat oven to 180 degrees fan bake

Place kumara & pumpkin on a baking tray and season with ½ teaspoon of salt and 1 teaspoon of olive oil. Mix well and roast in the oven until cooked. Around 25 mins

Once vegetables are cooked, start on the curry.

In a medium sized pan over a medium heat, add 1 teaspoon of olive oil. Once oil has come to temperature, add the onions and sauté gently for 3 minutes, stirring occasionally.

Add the garlic and cook for 1 minute, now push the make a little space in the pan by pushing the onions & garlic over to the side, and place the curry paste in the pan. We are going to cook the curry paste off in the pan for 1 minute, stirring so it doesn’t stick. This brings out the best flavours in the spices.

Add the coconut cream and bring to a simmer, stirring occasionally. Add 1 teaspoon of sugar and 1/2 teaspoon salt. Taste and adjust seasoning if needed.

Once happy with the flavour, add the chicken and roasted vegetables.

Cook until chicken is cooked through, around 6-8 minutes.

When you are ready to assemble your pies, turn on the pie maker and cut your pastry to fit the moulds as per your machine. I grease my pie moulds very lightly with oil.

Place one round of pastry on each of the pie moulds, then top with filling, I like them to be generous, around 2- 3 heaped tablespoons. Then top with the pie lid.

Cook until golden.

If I am putting them in lunchboxes I usually wait for them to cool first, or wrap in foil so they don’t sweat.