1. Grease two 6-hole Texas muffin pans.
2. Heat oil in a large frying pan. Add finely chopped onion. Cook, stirring occasionally,
until soft. Add chicken mince. Cook, stirring, until chicken changes colour. Add soup and vegetables, then bring to boil. Remove the pan from heat.
3. Add rice to chicken mixture and combine well. Allow to cool.
4. Cut pastry sheets into quarters. Line each hole of prepared pans with a pastry quarter. Divide chicken mixture among holes. Sprinkle with cheese. Bring over hanging pastry into centre of each pie. Brush pastry with egg. Sprinkle with poppy seeds.
5. Cook in a hot oven (200C) for about 35 minutes, or until pastry turns golden brown.
6. Serve hot pies with a green salad.

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