1.Preheat oven to 220°C/425°F. Line oven tray with baking paper.
2.Heat oil in medium frying pan; season chicken. Cook chicken until browned and cooked through. Remove from pan; slice thinly. Cool.
3.Cut four 10cm (4-inch) rounds from one sheet of pastry. Place rounds on tray. Spread with cranberry sauce, leaving 1cm (½-inch) border. Top with spinach, chicken and cheese.
4.Cut four 11cm (4½-inch) rounds from remaining pastry sheet. Cover filling; press pastry edges with a fork to seal.
5.Brush pastries with egg. Cut a small slit in centre of each pie. Bake about 20 minutes or until browned lightly.