Packed full of Authentic flavours these little wonders won't last in the household!
Preheat the oven to 220°C (220°C fan-forced) for 15 minutes.
Heat 22cm or 25cm Frypan and cook chicken, stirring, until lightly browned.
Cool for 5 minutes. Process or chop chicken until finely chopped.
Combine chicken with coconut milk, chilli sauce, lemon grass, lime juice, coriander and garlic in a medium bowl, and refrigerate until cool.
Cut 12 pastry rounds using a 8.5cm round pastry cutter, and 12 pastry rounds using a 6.5cm cutter
Press larger pastry rounds into Muffin (12-Cup). Fill each pastry cup with chicken mixture and brush edge with egg.
Place small pastry rounds on top of pies, presing down to seal. Prick pie lids with the Paring Knife.
Brush top of each pie with egg and bake for 25 minutes or until golden brown.