Tandoori Chicken Pastries

INGREDIENTS

Filling:
1 tbsp oil
400g chicken breast, cut into small pieces
½ cup red pepper, finely chopped
½ cup green pepper, finely chopped
½ cup yellow pepper, finely chopped
¼ cup Supreme Tandoori Masala
Salt to taste
1 tsp Supreme Garlic Ginger Paste
½ – 1 tsp minced green chillies
1 cup spring onion, finely sliced
¼ cup ketchup
¼ cup mayonnaise
1 cup chopped potato, finely chopped and blanched

Pastry:
1 egg, beaten
Supreme Sesame Seeds
20-25 Ready rolled and pre-cut puff pastry squares

METHOD

Heat oil in a pot over medium heat. Add chicken, salt and ginger garlic paste. Cook until excess water/ moisture has evaporated. Stir in tandoori masala and minced green chillies. Add ketchup, mayonnaise, yellow pepper, red pepper, green pepper, spring onions and potatoes. Cook for a few minutes until mixture has thickened then remove from heat and set aside to cool. Method to assemble; Fill one half of each square with the tandoori chicken filling and brush edges with water. Fold the other half over and seal the edges with a fork. Repeat with remaining mixture and pastry. At this point you can freeze the pastries. To cook; brush with beaten egg and sprinkle with sesame seeds. Bake in a preheated oven at 180°c for 20-25 minutes until golden.