1. Preheat the oven to 425°F. Grease two 3-cup ovenproof dishes. Bring coconut milk to a simmer on medium heat. Stir in the curry paste and cook and stir 1-2 mins or until fragrant. Stir in the ground almonds. Add the chicken and simmer 4-5 mins or until cooked through. Stir in the sugar and fish sauce; cook for 1 min. Remove from heat; add beans, snow peas and cilantro.
2. Spoon mixture into prepared dishes. Cut pastry into 4 squares. Place 2 pieces of pastry on top of each dish and pinch edges to seal. Brush with milk. Using a knife, cut an X in the center. Place dishes on a baking sheet. Sprinkle with cumin seeds.
3. Bake 20-25 minutes or until golden brown.