Method

1. Firstly make your filling. Chop your chicken into small chunks, around 1 x 2cm (¾ x 1¼in). In a large pan, heat the oil over a medium heat, add your chicken and fry until sealed. Add your flour and stir until all the chicken is evenly coated. Pour in your stock, cream cheese, and salt and pepper. Bring to the boil and simmer until it reduces to form a nice, thick sauce. Turn off the heat, stir in the cream and allow to briefly cool.
2. Preheat your oven to 200°C fan / 220°C / 425°F. Line a large baking sheet with non-stick baking parchment.
3. Place the pastry dough on a large sheet of non-stick baking parchment and cut the dough in half widthways. Re-wrap one portion in cling film (plastic wrap) and place back into the fridge for later. Roll out the other portion into a large rectangle, around 20 x 30cm (8 x 12in) and 2mm (₁/₁₆in) thick. Keep flouring the surface if it gets sticky – this often happen  on warmer days or if you have warm hands! Cut your pastry into rectangles of about 10.5 x 9cm (4 x 3½in) – you’ll need two rectangles per bake. Brush the edges of one of the rectangles with beaten egg.
4. Spoon a good tablespoon of filling into the middle of your rectangle, then place your second rectangle of pastry on top, pressing it down around all the edges. Use a fork to seal the edges of each bake. Score 6 wavy lines across the top of each bake with a sharp knife (make sure you don’t cut right through the pastry) and then brush the top with a little more beaten egg. Transfer to the lined baking sheet.
5. Bake in the oven for 20 minutes until golden. Repeat using the rest of your pastry and filling. Enjoy served warm.