Heat oil in a medium saucepan over medium heat. Add the chicken and cook, stirring, until browned (doesn't need to cook through).

Add Ayam Thai yellow curry paste, then add potatoes, cooking until fragrant.

Pour in the coconut milk, water, and fish sauce. Bring to a boil, then reduce the heat and simmer uncovered for about 5 minutes or until the potato is tender and the sauce thickens.

Remove from heat and stir in the lime juice, chopped green beans, and fresh coriander. Season to taste and allow the filling to cool.

Add the curry mixture to a cold shallow oven tray and place in fridge while you prepare the pastry.

Preheat the oven to 175°C. Grease 12 muffin holes with olive oil spray.

Cut 12 discs of shortcrust pastry and prick each one with a fork. Line the base and sides of each muffin pan hole.

Divide the cooled chicken mixture among the pastry cases.

Cut 12 puff pastry discs. Brush one side with water and place brushed side down over the filling, pressing the edges to seal.

Brush the tops with beaten egg yolk and sprinkle with white sesame seeds. Snip the top with scissors to allow air to release.

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