Preheat the oven to 200°C.
Roll the pastry on a floured surface to 5mm thick.
Cut out twelve 9cm circles and remove the centers from six of them.
Place full circles on a tray, brush with egg, and top with the ring circles.
Bake for 10 to 15 minutes until golden brown.
Melt butter in a pan and stir in flour to form a paste.
Whisk in hot fish stock and curry paste then season with salt and pepper.
Simmer the sauce for 10 to 12 minutes until thickened.
Whisk the egg yolk and cream together and stir into the sauce.
Fold in prawns, almonds, and spring onions.
Spoon the mixture into pastry shells and bake for another 10 to 12 minutes.