Preheat oven to 200°C.
Heat oil in a large non-stick frying pan over high heat.
Add curry paste and cook, stirring, for 30 seconds.
Add chicken cubes and fry until lightly golden brown.
Add the coconut milk, KNORR Roast Chicken Gravy powder and bring to the boil.
Add the butternut and reduce heat to medium and simmer, uncovered, stirring occasionally, for 10 minutes or until tender.
Add the spinach, lime juice, sugar and fish sauce, and stir until spinach just wilts.
Remove from heat and set aside for 10 minutes to cool slightly.
Spoon the chicken mixture among four 250ml dishes.
Brush the edges of the dishes with egg.
Top each pie dish with a layer of pastry and lightly press the edges to seal.
Use a small sharp knife to trim any excess pastry and cut 2 slits in the top of each pie.
Brush the tops with egg.
Place the pies on a large baking tray and bake in preheated oven for 20 minutes or until golden and puffed.
Remove from oven and serve with rocket.