Yummo! Green and gold on Australia Day. But it's so good, you'll want to make it more often. Remember to add 2 hours chill time to the actual cooking time.
Heat the oil in a saucepan over medium heat.
Add the onion and cook for 3-4 minutes until softened then add the garlic and cook for a further minute until fragrant.
Add the tomato and cook for 2-3 minutes then add the sugar, vinegar and water and cook for a further 6-10 minutes until the liquid has reduced and the tomato is completely softened.
Remove from the heat and cool completely. Once cool, place in a jug with the coriander leaves and use a stick blender to blitz until a vibrant green colour. Chill until ready to use.
Heat the butter in a saucepan over medium heat.
Add the onion and cook for 3-4 minutes until softened then add the garlic and ginger and cook for 1-2 minutes until fragrant. Add the curry powder and turmeric with the flour and stir to combine. Add the water and stir until smooth. Add the cream and season with salt.
Cook for 2 minutes until thickened then remove from the heat and cool then chill the mixture for at least 2 hours to firm up completely.
Preheat oven to 180 fan forced. Line a large baking tray with baking paper.
Cut each sheet of pastry into quarters so you have 12 x 10cm squares. Set 6 on the baking tray as the base of each pie.
Remove the thickened sauce from the fridge then combine with the prawns.
Divide between the middle of each pie base, leaving a border around the sides. Brush the borders with eggwash.
Lightly roll out the 6 remaining squares between baking paper, then lay over the prawn mixture. Gently join the edges and seal then use a form to crimp the sides closed. (If at any stage your pastry gets too soft, you can place in the fridge for a few minutes to harden up).
Use a sharp knife to make a small slit in the top of each pie, brush with extra eggwash and bake for 35 minutes or until dark golden and cooked through.