Hariyali Chicken Pastries

Approximately makes 37-40 pastries 

Ingredients
Hariyali marinade:
1 cup tightly packed coriander leaves 
¼ cup tightly packed mint leaves 
3-4 green chillies 
1 tbsp Supreme Cumin Seeds 
1 tbsp Supreme Kasuri Methi 
1 tbsp Supreme Ginger Paste 
1  tbsp Supreme Garlic Paste 
Juice of 1 lemon 
⅓ cup yogurt 
¼ cup water 
Salt to taste 

Other Ingredients:
550g chicken breast- cut into small pieces 
1 small onion- peeled and finely chopped 
350g potato- peeled and finely chopped 
40g butter 
40 4 inch puff pastry squares- thawed 
Whisked egg/ milk
Dried mint 

Flour paste: 
Whisk to together 
⅓ cup flour 
⅓ cup water 

Method

Prepare the marinade: Add all the ingredients for the hariyali marinade into a blender/ food processor and blend until smooth.

Add chicken into a bowl along with the marinade. Mix until well combined. Then set aside to marinate.

Make the filling: Heat a pan over medium heat. Add butter and once melted add chopped onions. Stir well and cook until golden then add the marinated chicken. Mix well and cook for a few minutes or until the chicken starts to develop some colour. Now add the chopped potato and stir until well combined. Reduce heat to low, cover and cook until the potatoes are tender. Uncover and once the potatoes are cooked, check the seasoning. Then increase the heat to medium-high and cook off the excess moisture. Remove from heat and set aside to cool completely. 

Fill the pastries: place a puff pastry square on a clean work surface. Add a heaped tablespoon of filling in the center then brush the edges with the flour paste. Bring the side edges together to press to seal. Then pinch the center together to seal. Lastly, pinch seal the remaining open ends. Repeat with remaining filling and pastry.

Brush the pastry with milk or egg wash and top with some dried mint. 

At this point the pastries can be frozen. 

Bake the pastries: preheat the oven at 180°c. Place the pastries on a lined tray and bake for 30-35 minutes or until golden.