Preheat the oven to 180°C.
Poach chicken in water for 20 minutes until cooked through.
Shred the chicken once it has cooled.
Stir fry onions in oil in a high-heat wok until translucent.
Add peas, mushrooms, and rice wine then stir fry for one minute.
Add chicken and five-spice and cook for 30 seconds.
Stir in stock, double cream, tarragon, soy sauce, and seasoning.
Roll pastry to 3mm thick and cut into 5cm and 10cm rounds.
Line the tray with pastry circles and fill with the chicken mixture.
Top with pastry lids and glaze with beaten egg.
Bake for 25 minutes until golden-brown and serve warm.