For the pastry, add the flour, salt and butter to the bowl of a food processor and blitz until the ingredients combine.
Gradually, add the cold water until a dough-like consistency forms.
Tip the dough onto a clean surface and mix until combined. Split the dough in half, cover with plastic wrap and refrigerate for 2 hours.
Once the dough is firm, roll out on a floured surface and use a drinking glass or cookie cutter to cut out pastry rounds (24 in total).
Place 2 pastry rounds into a butter-greased, 12-hole muffin pan.
For the filling; combine the chicken, cheese and salt and pepper into a bowl. Mix well and spoon into the pastry cases.
Top the filling with a pastry lid, use a fork to secure the pastry edges together and brush with milk.
Place into a preheated 180°C oven and bake for 25 minutes, or until golden.
