Heat the oil in a small frying pan.
Cook the onion in the oil until soft, about
5 mins, then stir in the curry powder and
cook for 1 min more. Scrape into a mixing
bowl and stir in the mango chutney,
followed by the chicken and soured
cream, then season.
Heat oven to 200C/180C fan/gas 6.
Cut 24 strips of baking parchment as
wide as the base of your muffin tin and
grease one side with a little butter to
help them stay in place. Criss-cross 2 into
each hole of a 12-hole muffin tin so the
edges of the strips stick out – this will
help you remove the pies easily once
cooked. Thinly roll out three-quarters
of the pastry on a lightly floured surface.
Stamp out 12 circles big enough to line
the holes generously, with a little pastry
overhang at the top for sealing.
Divide the chicken filling between the
pies. Roll out remaining pastry and cut
12 lids. Top each pie with a pastry lid,
press together the edges to seal and
roll down any excess pastry to make
a lipped-edge. Brush the tops with more
beaten egg and scatter with almonds.
Poke a fork in each to let the steam out
while they cook and bake for 20-25 mins
or until golden and cooked through.