Salmon, Corn and Potato Pies

24 slices wholemeal bread
Butter
420g can corn kernels, drained
270mL can light coconut cream
105g pink salmon, drained, flaked
1 egg
3 spring onions, chopped
1 T light soy sauce
½ t curry powder
6 potatoes, mashed

Heat oven 200°. Cut crusts from bread. Spread lightly with butter on one side. Place each buttered-side down into large muffin tins. Bake 10 mins. Combine all ingredients except potato and spoon into bread bases. Top with mashed potato. Bake 15 mins or until cooked through.