Combine chicken, cheese, egg and Edgell Peas & Carrots in a bowl.
Cut each pastry sheet into 4 squares. Place a spoonful of filling in the centre of each square, brush edges with lightly beaten egg and fold over to make a triangle. Crimp edges to seal. Place on a baking paper lined oven tray and brush with remaining egg mixture.
Place in a preheated oven at 200°C for 15 minutes or until golden brown.