Crumble Stock Cubes into a large saucepan. Peel and dice Onion and add to pan.

Add oil and start cooking on a low heat, stirring frequently. Add a little water to prevent burning.

Meanwhile, slice and dice the Chicken Thighs into teaspoon-size pieces. Add to pot, stir well!

While mix is cooking, roll out pastry onto a floured board, reserving 1/3 for lids.

Butter the insides of 4 deep individual pie tins, (or 2 family size tins). Cut out pieces of pastry to fit tins, with a good margin to cover the sides, with an overlap. Trim edges after fitting to the tins. Baste insides with beaten egg.

Using a slotted spoon, to drain excess liquid add chicken mix to tins, leaving about 1cm space to rim, add a little liquid, but don’t flood.

Roll out remainder of pastry. Place each tin on pastry sheet and cut out roughly around the tin, with 2-3 cm extra, for lids. Place lid on top, trim to fit, then gently press down onto mix, fold over Both edges and seal together. Baste beaten egg over the top, after pricking 2-3 times with a fork.