Method

Cooking Filling:

1. Heat the oil in a medium saucepan over medium heat. Add the chicken and cook, stirring, until browned, doesn't need to cook through.
2. Add Ayam Thai yellow curry paste.
3. Add potatoes, cooking until fragrant.
4. Pour in the Ayam coconut milk, water, and Ayam fish sauce. Bring the mixture to a boil, then reduce the heat and simmer, uncovered, for about 5 minutes or until the potato is tender and the sauce thickens.
5. Remove the pan from heat and stir in the lime juice, chopped green beans, and fresh coriander. Season to taste and allow the filling to cool.
6. Add the curry mixture to cold shallow oven tray and place in fridge, while you prepare the pastry.

Prepare the Pastry Cases:

1. Preheat the oven to 175°C.
2. Grease 12 muffin holes with olive oil spray.
3. Cut 12 discs round shortcrust pastry, and prick each one with a fork. Line the base and sides of each muffin pan hole.
4. Divide the cooled chicken mixture among the pastry cases.

Top and Seal the Pies:

1. Cut 12 puff pastry discs. Brush one side with water and place brushed side down over the filling in each pie, pressing the edges to seal.
2. Brush the tops with beaten egg yolk and sprinkle with white sesame seeds. Snip the top in the scissors to allow the air to release.

Bake the Pies:

1. Bake in the preheated oven for about 20-25 minutes, or until the pies are golden brown and cooked through.