Chicken Puff Pastry

1. Boil chicken till it cooks well,
2. Shred boiled chicken using a fork.
3. Melt butter in a wok over medium flame.
4. Sauté garlic and onion until translucent.
5. Add milk, Italian seasoning, pepper and let simmer
6. Add shredded chicken until the milk reduces.
7. Season with salt and mix.
8. Pre-heat your oven to 375°F/190°C and line a baking tray with parchment.
9. Cut pastry sheets into even squares.
10. Add 2 tsp filling in each piece and close with another piece of puff pastry.
11. Seal the edges using a fork.
12. Arrange pastries on the baking tray and coat each pastry with egg wash
13. Bake for 15 minutes or until pastries turn golden brown.

Pack a few chicken puff pastries in a Vaya Tyffyn lunchbox on your way to work. Come tea time, your pastries will be ridiculously warm to impress your colleagues!

Trivia

• Pastries come in various shapes, sizes, textures, and tastes. Veg/chicken puff pastries, donuts, cinnamon rolls, samosas, meringues, tarts, bear claws, cutlets, modaks, kozhukattais, etc. are all pastries--from various parts of the worlds--totally different from one another!
• You can use leftover pastry dough to make jam roly-poly, a classic English pastry. This pastry used to be served in shirt sleeves! Hence, it also goes by the name shirt-sleeve pudding.