Cup of Yum
1. Melt butter in a pan over medium heat. Add the chopped onion and sauté until translucent.
2. Stir in the flour and cook for 2 minutes, ensuring it doesn’t brown.
3. Gradually pour in the milk, stirring continuously, and cook on medium-low heat until the sauce thickens to a creamy consistency.
4. Add the shredded chicken and mix well.
5. Season with salt, black pepper, red chili flakes, and white pepper. Stir to combine, then turn off the heat.
6. Fold in the chopped coriander and let the filling cool completely.

Assembling the Puff Pastries

1. Thaw the puff pastry sheets and use a sharp knife to cut them into 6cm (2.4") squares. A blunt knife may press the edges, affecting how the pastry rises.
2. Line a baking tray with parchment paper. Place one puff pastry square on the tray and brush it with egg wash.
3. Layer a second puff pastry square on top, brush with egg wash, and add 1–2 tablespoons of the prepared chicken filling.
4. Place a third puff pastry square over the filling and press down gently.
5. Use a fork to seal the edges, then brush the top with a final coat of egg wash.
6. Sprinkle sesame seeds on top. You can use black, white, or a mix of both.
7. Repeat the process for the remaining patties, ensuring they are arranged in a single layer with enough space between them.

Baking

1. Refrigerate the assembled patties for 15 minutes while preheating the oven to 200°C (390°F).
2. Bake for 15–20 minutes until golden brown and puffed. Open the oven door once during baking to rotate the patties for even coloring.
3. Serve hot and enjoy!