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Blitz onion, carrot, garlic, ginger, and salt in food processor
Melt ghee and sauté the onion and carrot mix
Add turmeric, cumin, coriander, chilli powder, curry powder, Chinese 5 spice, star anise, and bay leaf, cook until fragrant
Add turkey stock and mango chutney, simmer for 20-30 minutes
Season to taste and remove star anise and bay leaf
Blitz mixture to a puree and pass through a sieve into a clean pan
Add cornflour slurry and heat gently until thickened
Mix 2-3 ladle fulls of sauce with shredded turkey until well coated
Cover and refrigerate until ready to use
Fill pie shells with curry mixture using an ice cream scoop
Make a hole in the lids before placing on top of each pie
Brush edges with egg wash
Use an upturned cookie cutter to seal lid to base, then invert and cut edges to neaten
Egg wash over the tops
Bake in preheated oven at 180°C for about 25 minutes until golden and bubbling