Mini Chicken Puff

Thaw pastry sheet at room temperature for 40 minutes or until easy to handle.

Heat oil over medium heat and add cumin seed, cook for 5 seconds. Add onion and fry until soft. Add carrot and chicken, fry for 2-3 minutes. Add salt, ginger, garlic, jalapeño, pepper and chili powder and stir to combine and soften the jalapeno. Add spring onion and cook 2 minutes over medium-low heat. Remove from heat and let mixture cool.

Heat oven to 400 degree F.

Lightly grease a baking sheet or line with parchment paper and set aside. Unfold pastry sheet on lightly floured surface. Use a rolling pin to roll it flat. Cut sheet into 9 squares. Take one square at time and fill with 1 tablespoon of chicken mixture and seal all sides.
Make a small cut on top to vent steam.

In a small bowl stir egg and water. Brush chicken puff with egg mixture.

Bake for 15-18 minutes or until golden.