Mini chicken tandoori puff pastry snacks

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

Heat the butter in a pan. Add the shallots, garlic, bell pepper, diced chicken thighs, and World Spice Blend - Tandoori Masala. Brown the chicken until golden brown. Add the cream and reduce over high heat for 2 minutes. Season with salt to taste. Let cool.

Using a knife, trim the corners of the 20 puff pastry sheets to create round shapes. Place 10 puff pastry sheets on a baking sheet lined with parchment paper (if using a smaller oven, split them in two). Prick each sheet 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.