Colin Fassnidges chicken chipotle pies

Ingredients

• 2 tbs olive oil
• 500g skinned and boned chicken thighs, trimmed and cut into 5mm-thick strips
• 1 small onion, finely chopped
• ¼ cup (60ml) chipotle sauce
• 2 tsp plain flour
• 1 x 400g can tomatoes, crushed
• 4 sprigs coriander, leaves and stalks chopped, plus extra to serve
• 2 sheets (25cm x 25cm) shortcrust pastry, partially thawed, cut into 4 squares
• 2 sheets (25cm x 25cm) puff pastry, partially thawed, cut into 4 squares
• 1 egg, lightly beaten
• ½ tsp smoked paprika
• Mashed avocado, sour cream and chilli flakes, to serve

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