• Before You Start…Please note that this recipe requires 2 hours of marinating time. 

To Make the Filling

• In a large bowl, combine the chicken and seasonings, and keep in the refrigerator for 2 hours.
  
• While you are waiting for the puff pastry sheet to be half thawed, start cooking the filling. In a frying pan, heat the oil on medium-high heat and cook the chicken. When no longer pink, add mix vegetables and tandoori spice mix. Remove from the heat and let cool. Please note: the picture shows a double amount.
  

To Prepare the Pastry

• Place the puff pastry sheets on a lightly floured surface and use a fork to prick the pie sheets if your pie sheets are not docked. Then cut them into 9 circles per sheet using a (2 ½ inch (6.4 cm) diameter) round cookie cutter. Roll up the scrapes into a ball and re-roll them and cut into circles.
  

To Assemble

• Preheat the oven to 400ºF (200ºC). For a convection oven, reduce cooking temperature by 25ºF (15ºC). Beat the egg and water in a small bowl.
• Place half of the pastry circles (26 circles for me) onto a baking sheet lined with parchment paper. Then put a small amount of filling in the center and brush the edges of the pastry circles with the egg wash using a pastry brush.
  
• Put remaining pastry circles on top of the filling and press the edges of circles firmly to seal with a fork.
  
  
• Using a kitchen knife, make 2 small slits on top of the pastry (for air vent) and brush the top of pastries with the egg wash using a pastry brush.
  

To Bake

• Bake at 400ºF (200ºC) for 15-20 minutes or until the pastries are a nice golden brown on the top. Remove from the oven and let the pastries cool slightly on wire cooling rack. Enjoy warm!

To Store

• You can keep the completely cooled leftovers in an airtight container and store in the refrigerator for 3 days or in the freezer for a month. Reheat in the oven toaster or oven till warm inside.