Curried Beef and Vegetable Pies

Cut the meat into small dices. In a hot wok, or large pan, add the oil and then the curry paste, for 2min. Stir-fry the beef, coating it with the paste until browned. Add the fish sauce and coconut milk and simmer, covered, for 15 min. Peel, seed and cut the pumpkin and aubergine into small cubes. Seed and slice the chillies. Add them with the vegetables into the pan and cook for a further 15 min. Preheat the oven to 200C/400F. Cut circles from the pastry, large enough to cover the tops of 4 ramekins. Chop and add the basil to the beef. Adjust the level of salt with more fish sauce and spoon the mixture into the ramekins. Brush some beaten egg around the borders and place the pastry rounds on top. Brush the tops with egg for colour and bake for 25min, or until golden brown.