Butter Chicken Pie

Preheat the oven to 170°C fan bake.

MARINADE: Whisk the garlic, yoghurt, spices and ginger together in a bowl. Add the chicken, stir to coat, then cover and refrigerate for at least an hour and up to overnight.

CURRY: Heat half the oil in a large, heavy-based pot and add the cumin seeds. Cook for 1 minute, then add the onions, ginger and garlic. Cook for 8-10 minutes over a medium heat, until the onion is softened. Add all the remaining ingredients except the cream and flour and cook, covered, for 10 minutes. Whisk the cream and flour together and add to the sauce, and simmer for 5 minutes.

Heat the remaining oil in a large frying pan and cook the chicken in batches, until just cooked through. Add to the curry sauce and cook together for a further 10 minutes. Cool in the fridge.

TO ASSEMBLE: Fully line the pie dishes with shortcrust pastry and sprinkle over the mozzarella. Put the chicken mixture on top of the mozzarella.

Cut two circles from the puff pastry to fit the top of the pie dishes. Brush the edges of the pastry base with water and place the lid on top. Squash the edges to seal, trim the excess pastry and use your thumb or the tines of a fork to make a pattern around the edge. Whisk the egg yolk and cream and brush the tops of the pies. Make a few small slits with a sharp knife. Scatter over the sesame and cumin seeds and bake for 40-45 minutes until golden. Cool for 5 minutes before serving.