Method

1. Lightly grease 4 x 8cm non-stick pie pans. Cut out 4 x 16 cm rounds of shortcrust patry and 4 x 15cm puff pastry rounds. Chill puff pastry rounds for later.
2. Line each pie pan with shortcrust pastry so it covers the base and the sides allowing excess pastry to overhang. Chill in the fridge until ready to fill.
3. Preheat the oven to 210°C,
4. Melt the butter in a saucepan over low heat. Add the leek and potato and sweat off, stirring occasionally for about 5-8 minutes until very soft. 
5. Add the flour and curry paste. Stir for a minute then gradually pour in the chicken stock, stirring well between each addition. Bring to a boil until it thickens.
6. Remove from heat, and fold through the scallops. Season with salt and pepper to taste. Stir in the parsley, zest, and peas.
7. Fill each prepared pie pan with the scallop mixture. 
8. Lightly brush with egg wash around the sides. Top with the puff pastry rounds and press down around the sides. Trim any excess pastry and crimp edges with a fork. Brush with more egg wash and sprinkle with sesame seeds. 
9. Place pies onto a flat tray and bake in the oven at the bottom shelf for 30-35 minutes.