Brick pastry parcel with runny egg, smoked chicken and caramelised onion

Brick pastry again, I know, BORING.  But it's just so utterly yummy.  The oven needs to be at a high temperature, preheat the baking tray, to get the pastry cooked, the inside hot but keep the egg runny.  A very very easy dinner but one that is so absolutely scrum I'd eat them until I felt sick.  

This brick parcel is with smoked chicken, caramelised onion (which I add white miso paste to give it an extra bump of umami), a little sour cream and that aforementioned egg.  

The puree is pea and stock from the smoked chicken bones (yum).  And a little finely chopped charred brussel sprouts on the side (also yum).  

Plenty of salt and pepper, a touch of tarragon and viola.