Add the chicken breasts to a food processor and blitz until minced.
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In a skillet, sizzle the oil with chopped shallot, chillies, aubergines, lemongrass, mint, and chicken. Cook for 15 minutes or until the juices have reduced.
For each pie, place a bit of filling in the centre of an 8 cm (3 inches) pastry disc and then top with a 9 cm (3.5 inches) one. Then, seal the edges pressing with a fork and poke the top with a toothpick.
Bake the pastries at 220°C (430°F) for 15-20 minutes and serve hot.