Combine all ingredients for Marinade in a bowl with the chicken. Coat the chicken well, cover, and marinate for at least 20 minutes.

Heat butter in a large fry pan over high heat. Place marinated chicken into hot pan and cook until the chicken is fully cooked. (see note 1).

Next, reduce the heat to low medium, and add the remaining marinade left in the bowl, tomato puree, cream, sugar, and salt. Mix well. Taste for seasoning and add more salt if necessary. Reduce the heat to low.

In a small bowl, combine the cornstarch and water. Mix until there are no lumps. This is making a slurry.

Add the slurry to the pan and mix through gradually. Once the mixture has thickened slightly, turn off heat. Allow to cool completely.

Preheat oven to 200°C (392°F), and lightly grease the insides of the muffin tin with butter or oil.

Using a round cookie cutter, cut 12 circles using the larger round cookie cutter into the just thawed pastry.

Carefully place the cut pastry into the bottom of the cups in the muffin tin. Gently press the pastry to the sides of each cup.

Divide the cooled filling evenly between the pastry lined muffin cups. (see note 2).

With the remaining pastry, cut 12 more circles. This time using the smaller cookie cutter. This will be used to top the pies.

Place the cut circles over the muffin cups, gently pressing around the edges to seal the pies. Trim any excess pastry from the edges.

Using a fork, poke some holes into the tops of each of the pies. Then brush the tops of the pies with some lightly whisked egg.