Preheat oven to 180 C. Cut each sheet of pastry into 4 squares. Line 8 x 1/3 cup-capacity (80 ml) lightly greased pie tins with the pastry squares and trim excess pastry. Prick bases of the cases with a fork. Divide the chicken and feta between the cases. Place the eggs, cream, dill, salt and pepper in a bowl and whisk well to combine. Pour into the cases and bake for 25 minutes or untill puffed and set. Serve with a mixed green salad. Makes 8.