Curry Chicken Pie

Ingredients:
Pastry Skin:
- 310g Chinatown Roti Prata pastry puff (1 pkt)

Fillings:
- 2 medium size Potatoes (cut into small cubes)
- 200g Mixed veg (carrot, peas and corn)
- 1 big sizeTomato (cut into small pieces)
- 300g Chicken meat (cut into small pieces)
- 3 tbsp Curry powder
- 1 Hard-boiled egg (sliced into 8 pieces)
- 1 egg yolk (for coating)
- 1 egg white
- 80ml Coconut milk
- 1 tsp Sugar
- 2 tsp Salt
- 2 tsp Chicken Stock
- 1 large Onion (chopped)
- 1 tbsp Oil 

Directions:
1) Heat up the wok and pour in the oil. Add in onion and curry powder and fry till fragrant.
2) Add chicken, potatoes, tomato and mixed veg, fry for 5 mins.
3) Add egg white coconut milk, sugar, salt and Chick stock, fry for  mins and mixed well. Set aside.
4) Cut out a portion of the Roti Prata pastry puff and roll it to a required size for the base. Lay it on the bottom of the mould.
5) Put in the fillings and cover it with another portion of the Roti Prata pastry puff. Tidy the edge to ensure both the top and bottom pastry is stick together.
6) Pre-heat the oven to 180°C.
7) Coat the top with egg yolk using a brush and baked for 16-20 mins until the crust turns golden.