Step 1

Preheat oven to 220C/200C fan-forced. Line 2 baking trays with baking paper. Heat the oil in a large frying pan over medium-high heat. Add onion and fennel. Cook, stirring, for 5 minutes or until softened. Add the garlic and rosemary. Cook, stirring, for 1 minute or until fragrant. Add stock powder and boiling water. Bring to the boil.

Step 2

Meanwhile, combine cornflour with 1 tablespoon water in a small bowl. Add to stock mixture in pan. Return to the boil. Cook until mixture thickens. Stir in chicken. Cook for 2 to 3 minutes or until heated through. Remove from heat. Stir in sour cream, then rocket (see notes).

Step 3

Cut each pastry sheet into 4 squares. Spoon 2 tablespoons mixture onto one half of each square. Fold over pastry to enclose filling. Using a fork, press edges together to seal. Transfer to prepared trays. Brush with egg. Sprinkle with seeds (see notes). Bake for 25 minutes or until golden and heated through. Serve warm or cold with salad leaves and tomato chutney.