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.
Using a 10cm cutter, cut 8 rounds from pastry to line a 1/3 cup capacity muffin tray and fill each with 1/3 cup of chicken mixture. Using remaining pastry, make tops by cutting 8 x 8cm rounds. Seal edges with a fork and glaze with a little milk or beaten egg.
Bake in a preheated oven at 200°C for 20 minutes or until golden brown.