Heat oven to 200°c (400° f).

Remove the pie shells from the freezer and let them thaw at room temperature for about 10 -.15 minutes.

In a small saucepan, heat the olive oil over medium-high. Add the grated onion, minded garlic and grated potato, and saute for about 3 minutes. Add the curry paste and continue to saute until the potato starts to cook. Add the peas and water and cook everything for about 3 minutes or until water is almost gone. Remove from heat and set aside to cool.

Remove the deep-dish pie shells from their foil and gently flatten them onto clean, flat, lightly floured work surface. If cracks appear in the pastry, press it together and repair it using fingers moistened with water. Cut each pie shell into 4 equal quarters.

Combine the potato mixture with plain yogurt, diced chicken and salt and pepper.

Divide the curry mixture evenly, about 15 ml (one heaping tablespoon) per pie. Mound the mixture in a strip lengthwise down the middle of the triangle, making sure to leave a 5-mm (1/4") edge.

Brush the beaten egg around the filling on the edges off the pastry. Fold the pastry lengthwise over top of the filling, creating a narrower triangle. Gently press the edges together and crimp them together using a fork.

Bake the Indian Hand Pies for about 12 - 15 minutes or until the pastry is a nice golden colour. Let the pies rest for 10 minutes before serving them with mango chutney, tamarind sauce or raita.