Ingredients:

200 gm boneless chicken, cut into pieces

1/2-1 tsp chilli powder

1/2 tsp + 1/4 tsp pepper powder

1 tbsp oil

1 onion, finely chopped

1 1/2 tsp ginger-garlic paste

1 green chilli, finely chopped

1 tbsp unsalted butter

1 tbsp plain flour

1/2 milk

1/2 tsp chilli flakes

salt to taste

mozzarella cheese, as required

2 puffy pastry sheets ( 10-12 square puff pastry sheets or as required )

1 egg + 1 tbsp milk, beaten together for egg wash

Preparation:

1. Cook the chicken pieces with chilli powder, 1/2 tsp pepper powder, garam masala and salt adding enough water. Shred the cooked chicken pieces and keep it aside.
2. Thaw the puff pastry at room temperature.
3. Heat oil in a pan and add chopped onion and saute for 3-4 minutes.
4. Add ginger-garlic paste and chopped chilli and saute for 2 minutes.
5. Add butter and then add plain flour and cook over low flame for 1-2 minutes.
6. Add milk little by little, stirring continuously without any lumps and cook over medium flame until the sauce starts thicken.
7. Add chilli flakes, 1/4 tsp pepper powder and salt and mix well.
8. Add shredded chicken into this and mix till well combined. Switch off the flame and let it cool.
9. Preheat the oven to 200 degree celcius. Grease a baking tray with oil or line it with aluminium foil/ parchment paper.
10. Cut the puff pastry sheets into squares or desired shapes.
11. Place the filling on one side of the pastry sheets and add some mozzarella cheese.
12. Then fold / cover it with the other side and press to seal well on the sides with a fork.
13. Place all the folded puffs on a greased baking tray and brush the tops with the egg wash and sprinkle some sesame seeds (optional).
14. Bake it in the preheated oven for 15-20 minutes or until the puffs turns golden brown. Serve hot with tea..