1.Preheat oven to 220°C/200°C fan-forced. Grease 2 x 1 1/2-cup ovenproof dishes. In a small frying pan, bring coconut cream to a simmer over moderate heat; stir in paste. Cook and stir 1-2 minutes or until fragrant. Stir in almond meal.
2.Add chicken; simmer 4-5 minutes or until cooked. Stir in sugar and fish sauce; stir for 1 minute. Remove from heat; add beans, snow peas and coriander.
3.Spoon mixture into prepared dishes. Cut pastry into quarters (square). Place 2 pieces of pastry over each dish and pinch edges to seal. Brush with milk. Using a knife, cut a cross at centre. Place dishes on a baking tray. Sprinkle with cumin seeds. Bake 20-25 minutes or until golden brown.
Budget tip: Use curry powder instead of paste. Use chicken thigh fillets if you like. Add broccoli instead of snow peas.Note