Make sure the butter chicken is cold before hand.

I used foil tins but you can use muffin tins instead. For the base we're using shortcrust pastry. Cut out circles a little bigger than the circumference of the foil tin.

Place the pastry circles one at a time into the foil tins. Press down firmly so it covers the surface & outer edges.

Flip the tin over & cut off excess pastry.

The excess dough can be reshaped, just be sure not to overwork it.

Once the bases are done, add in the cold butter chicken filling.

For the lids, we're using puff pastry. Cut the pastry the same size as the circumference of the foil tin.

Beat the egg & brush it on the edges of the pastry.

Place the puff pastry lids over & gently press down the edges so the lids can stay put.

Use the tip of a fork to crimp the edges of the pastry & pierce the fork in the middle of the lid so steam can escape when baking.

These can now be packed & frozen to consume whenever you want them.

If you want to bake them, preheat your oven to 200° Celsius.

Brush the remaining beaten egg over the pies & bake for 10 minutes at 200° Celsius - this will allow the puff pastry to rise.

After 10 minutes lower the heat to 180° Celsius & allow to bake for 20 minutes or until golden.

Alternatively these can be air fried at 180° Celsius for 20 minutes, then flip them over & air fry for a further 5 minutes just to make sure the bottom cooks as the element in the air fryer is only at the top.