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Fry the onion in a bit of butter until softened, then add the garlic and mixed herbs.
Add the chicken diced really small and cook through.
Pour in the chicken stock and let everything simmer together.
Mix your cornflour with water, then stir in gradually until thickened.
Add the cream, stir through and let it bubble until thick, creamy and glossy. Leave to cool slightly.
Roll out your pastry and cut into 8 rectangles.
Fill, add the lid, score the tops, then seal the edges with a fork.
Brush with egg and bake at 180°C for 25–30 minutes until golden and cooked through.