Sauté garlic in oil for 1-2 mins

Add finely diced chicken breast and all the seasonings. Cook chicken on medium/high heat for 6-7 minutes until it changes colour, from pink to white.

Add chicken stock. Use fresh or make chicken stock using 1 cube of chicken stock cube (stock cubes usually have added salt and to varying amounts, so if using stock cube don't add salt in step 2, instead wait till the end, check to taste once filling is finished and add more if necessary)

Make cornflour slurry. Add cornflour to a mug and add cold water ontop, mix until combined. If making in advance the cornflour will sink, mix again just before adding

Add slurry and allow to thicken, this takes 3-4 minutes on medium heat.

Add double cream (this should be at room temp to avoid curdling) and take off the heat. Check for salt/seasonings and adjust if necessary.

Allow mixture to completely cool down, transfer to a bowl

Cut puff pastry into desired square or rectangle, you can make these as big or small as you like. Place a few tbsp of filling into centre, not too much as it will ooze out. Seal both puff pastry squares with a fork. Make slits with a knife to allow steam to escape otherwise pastry will become soggy. You can freeze at this point if making for a later date.

When ready to bake, brush with egg wash. (Allow to thaw completely first if making from frozen)

Bake in a preheated oven at 180C for 20-25 mins until golden brown