COMBINE cream and peanut butter until smooth. Add chicken, pumpkin and carrots, season to taste and mix until combined.

DIVIDE mixture between pastry squares and spoon into centre of each. Brush edges with some egg, fold over pastry to form a triangle and press edges to seal.

PLACE onto a greased oven tray and brush tops with remaining egg. Bake at 220°C for 12-15 minutes, until golden. Serve.