Cut the chicken breast into small pieces. Combine them with 1/4 tsp turmeric powder, 1/2 tsp chilli powder, 1/2 tsp pepper powder, little water and enough salt. Cook in a pan or pressure cooker for 1 – 2 whistles.

Cool down. Mince them in a mixer. (If you are using left-over chicken roast/fry, just mince them in a mixer. If it is curried chicken, remove the bones and tear the flesh with your fingers. You can use the gravy also but make sure to saute it until dr

Minutes. Add the minced chicken and chopped coriander leaves/ curry leaves. Stir-fry for a few minutes. Sprinkle a little water if it is very dry. Switch off. Set aside.

Thaw the puff pastry sheets as instructed in the package. I used pepperidge farm puff pastry sheets. Each packet has 2 puff pastry sheets. You can make 6 puffs from each sheet.

Cut the puff pastry sheet into desired shape. Fill 1-1.5 tbsp of the chicken filling. Line the edges with a little water and seal the puffs or press a fork into the edges.

Arrange the prepared puffs on a baking sheet lined with foil/ aluminium paper or greased with oil. Lightly beat the egg white and brush on top of the of the filled puff pastries. Preheat the oven to 400 F and bake for 15 – 20 minutes or until the chicken puffs turns golden brown on top.