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Braise the sliced onion in olive oil.
Add the cubed chicken to the onions.
Season the chicken with salt, white pepper, lemon pepper, ground green chilli paste, and ground ginger and garlic.
Cook on medium heat.
Boil sago in water until thick and add to the chicken.
Once the chicken is cooked, mix in mayonnaise and let it cool.
Chop fresh coriander and mix it with the chicken.
Add piccalilli to the chicken mixture, mixing cautiously.
Roll out the pie dough and place the chicken mixture on one side.
Add cheese generously on top of the chicken.
Close the pie and press the edges to seal.
Snip the top of the pie a couple of times.
Brush the top with egg and garnish with poppy seeds.
Pack the pies into tupperwares or styrofoams and freeze.
When ready to bake, preheat the oven on high and bake until golden brown and puffy.