Mini puff pastry snacks with chicken and pepper

Preheat the oven to 200°C (400°F). Remove the puff pastry sheets from the freezer and let them thaw. Finely chop the half onion, garlic, bell pepper, and chestnut mushrooms. Cut the chicken thigh fillet into small cubes.

Heat the butter in a pan. Add the onion, garlic, bell pepper, chestnut mushrooms, diced chicken thighs, and Spicy Chicken Mix. Brown the chicken until light brown. Season with salt to taste. Let cool.

Using a knife, trim the corners of the 20 puff pastry sheets to create round shapes. Tip: You can do this using an upturned bowl, as shown in the video. Place 10 puff pastry sheets on a baking sheet lined with parchment paper (if you have a small oven, you can do this in two batches). Prick each sheet a few times with a fork. Divide the cooled chicken filling among the 10 puff pastry sheets. Brush the edges with cold water.

Place a piece of puff pastry on each filling. Press the edges together with a fork. Beat 1 egg and brush the puff pastry pieces with the beaten egg. Sprinkle with sesame seeds for garnish. Bake in a preheated oven for about 15 to 20 minutes.