Mix the chicken pieces with salt and pepper. Then coat with flour, shaking off any excess.

In a large frying pan, melt butter over medium to high heat. When the butter is melted, add the chicken pieces and cook until golden and crispy and cooked through. Once cooked, remove from skillet and set aside.

Using the same skillet you cooked the chicken in saute the garlic for a few seconds. (see note 1).

Add the Parmesan cheese and mix through.

Continue to simmer until the sauce thickens slightly.

Add salt and pepper to taste and reduce heat to low.

In a small bowl, mix together the corn starch and water until there are no lumps. This is making a slurry.

Gradually add the slurry to the sauce, mixing it through as you do.

Then mix through the cooked chicken. Coat the chicken in the sauce. Turn off heat and 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.

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 lemon chicken filling evenly between the pastry lined muffin cups (about 55 grams, 1.94 ounces of filling per pie).

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. Brush the tops of the pies with some lightly whisked egg.

Place pies in preheated oven. Bake for 20 to 25 minutes or until golden brown.

Once baked, remove from oven and allow to cool slightly before serving.