In a frying pan, heat oil then cook onion and kumara until onion becomes translucent. Stir in garlic and cook an additional minute. Stir in mince then cook until browned, about 5 minutes. Stir in satay sauce and red capsicum and cook an additional 5 minutes. Stir in coriander and allow filling to cool.
Preheat oven to 200 degrees C. Grease a 6-cup muffin tin. Roll out the pastry then cut 6x 14cm circles for the cases and 6x 9cm circles for the lids.
Line the muffin tin with the cases then fill with the chicken mixture. Place on the tops then press edges closed with the back of a fork. Brush tops with the egg then sprinkle on the seeds. Bake in preheated oven for 20 minutes. Allow to cool for 10 minutes before serving with sweet chilli sauce.