Preheat oven to 200 degrees C. Line a baking tray with baking paper. Cut pastry into 8 small triangles, set on baking tray then bake until golden brown, about 15 minutes. Split in half, set aside then allow to cool. Lower oven to 150 degrees C.
In a saucepan mix together butter and curry paste. Stir in banana, coconut and mango chutney. Cook for about 5 minutes then stir in the coconut cream and wine. Cook for a few more minutes then set aside.
Place the filling onto the bottom halves of the pastry, top with top halves then bake in oven for 8 more minutes, then serve.