Preheat oven to 350F. Heat butter/oil in a large saucepan. Saute the onion, spring onion until browned. Add garlic.
Add celery and carrot and saute for another 5 minutes.
Stir in the broth along with corn, chickpeas, kidney beans, dried herbs, bay leaf along with salt and pepper.
Let it come to a slight boil, then add the pasta. Cook until it turns soft. Remove the bay leaf.
Whisk together the cornstarch, flour along with 1/2 cup cold water.
Stir this into the vegetables along with cream cheese and cheddar. Add more salt/pepper if required.
Remove from heat and add the peas and beans along with chopped cilantro. Give it a mix until well combined.
Spread the thawed pastry on a lightly floured surface.
Roll it using a rolling pin to cut 4 or 6 squares (as per need).
Take small pie dish and stir in the vegetable mixture into it.
Place the cut puff pastry square and drape it over the filling, tucking in the sides.
Pierce the tops in several places with knife to allow steam to escape.
Bake for 30-40 minutes or until the crust is flaky and brown.
Very filling and simple dish yet so elegant.