Combine chicken mince, bacon, Edgell Creamed Corn, spring onions and cheese in a bowl. Season to taste.
Thinly spread half the chicken mixture over one sheet of pastry leaving a 3cm gap at the top. Roll up pastry, brushing the 3cm gap with a little water to seal. Cut into 1cm rounds and repeat with remaining pastry and filling ingredients.
Place pinwheels on a baking paper lined baking tray. Brush lightly with egg. Bake in a preheated oven at 200°C for 20-25 minutes or until golden brown. Cool for 5-10 minutes before serving.