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INSTRUCTIONS
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- Thaw the puff pastry and place it on the kitchen counter.
- In a pan, heat oil and add the ground chicken to it. Cook on medium low heat for 5 minutes breaking consistently. Add salt, pepper, chilli and garlic and continue cooking.
- Once the chicken is nearly cooked, add soy sauce and honey. Cook for 3-4 minutes more transfer the chicken filling to a bowl.
- Preheat the oven to 180 degree celsius.
- Cut 10 equal rectangles off the puff pastry and carefully place 2-3 tablespoons of chicken filling on one side.
- Stretch the other side (the cover) and place carefully on the sheet. Seal properly and do the same for the remaining 4 puffs.
- Place them on a baking sheet lined with parchment paper. Brush egg on the puffs and sprinkle black and white sesame seeds.
- Bake for 20-25 minutes at 180 degree celsius until golden brown in colour.
NOTES
- Egg wash is applied on the puff pastry dough for the golden colour and also for the sesame seeds to be able to stick on the top of the chicken puffs.
