In the microwave, melt the cream cheese so it becomes runny enough, stirring for 25-30 seconds. In a deeper bowl put the boiled chicken meat cut into cubes, the sour cream, the melted cream cheese, the cheddar cheese, the peppers and the boiled corn, and season with salt and pepper.
In a small bowl beat an egg with milk or water, and in another bowl put cold water. Take out the puff pastry to thaw, then with the help of flour and a rolling pin roll it out to a thickness of 1-2 cm.
Cut circles from the puff pastry with a glass. In the center of the circles place some of the prepared filling, and along the edges apply some of the beaten egg with a brush or fingers, then fold the pastry over to make a half-circle. Press the edges with a fork to seal them.
Arrange them in a baking tray and place them in a preheated oven at 200 degrees to bake for about 15-17 minutes. When they turn golden, take them out to cool slightly and serve them warm.
