Heat oil in wok or frypan over medium heat, add Five Tastes Curry Paste, cook for 1 minute or until fragrant.
Add chicken mince, increase heat and stir fry for 2-3 minutes or until changed in colour.
Dissolve corn flour in lime juice, add to wok with coconut milk, fish sauce and sugar, stir for 1-2 minutes or until thickened.
Remove from heat and add spring onion and coriander. Allow to cool.
Place one pastry sheet in the base of a 25cm pie dish, trimming any overhanging edges. Spoon in chicken mixture. Place pastry over the filling and press the edges down to seal. Brush with egg and sprinkle over sesame seeds. Bake in a preheated oven at 200°C for 20 minutes or until pastry is golden brown.