Preheat oven to 180C Fan Bake.

Defrost pastry sheets while you prepare the fillingAdd butter to a saucepan and pop over a medium high heat to melt.

Once melted add finely diced onion and sauté for a couple of minutes to soften before adding sanders seasoning.

Add water, mustard and corn and simmer for 2-3 minutesNext add the chicken and cream and bring to a simmer.

Dissolve cornflour in a little water and pour into the sauce pan. Cook out for 2-3 minutes over a medium heat to thicken.

Stir through chopped parsley and check seasoning, add more sanders to taste if needed.

Line individual pie tins, Texas muffin tins or one large pie tin with pastry and cut lid/S accordingly. This mix works well as savouries, large pies or one big family pie.

Once the tins are lined with pastry sprinkle a little grated cheese in the bottom on each tin.

Fill the pies with the chicken and corn filling then place the lids on, crimp the edges of each pie to seal the pies and prick the top with a fork a few times.

Brush each pie with beaten egg.

Pop in the oven and bake for 35 minutes or until pastry is golden brown and cooked through.