Tandoori Chicken Puffs

1. In a large bowl, combine the chicken and seasonings, and keep in the refrigerator for 2 hours.
2. 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.
3. 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.
4. 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.
5. 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.
6. Put remaining pastry circles on top of the filling and press the edges of circles firmly to seal with a fork.
7. 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.
8. 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

1. 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.