Place all the sauce ingredients (excluding the peas) in a blender and blend until smooth.
1 onion, 1 tsp mild chilli powder, fresh thyme, 2 tsp ginger, 60 ml white wine vinegar, 60 ml light soy sauce
Place the chicken in the slow cooker, pour over the sauce, add the frozen peas and cook on high for 3-4 hours.
2 chicken breasts, frozen peas
Break up the chicken with two forks and stir back into the sauce.
Leave the chicken mixture to cool until you are ready for it.
Make the pastry by mixing together the flour, salt and turmeric.
225 g plain flour (all-purpose flour), Pinch of salt, 1.5 tsp turmeric
Cut the butter into small cubes and rub it into the flour until you have the texture of breadcrumbs.
115 g butter
Add the water little by little, stirring it in with a spoon, until it comes together as dough. You might not need to use all the water.
4-5 tbsp of cold water
Form the pastry into a ball, wrap it in foil or cling film, and chill in the fridge for at least half an hour.
Roll the pastry out to about 0.5 cm thick, and cut out 8-10 circles using the top of a mug or small pot.
Place a small amount of the chicken filling, with the frozen peas added, onto each circle.
Note: You will have leftover filling, which can be served separately, or you could double the pastry for a larger batch.
Brush the edges of the pastry circle with the beaten egg.
Egg for the egg wash
Fold the pastry over and seal the edges together and use a fork to crimp the edges.
Place the patties on a baking tray lined with baking paper.
Bake at 180℃ / 350℉ for 20-25 minutes, until golden brown.