Chicken puffs

Heat two tablespoons of oil in a pan over medium to high heat; add finely chopped onion and stir on medium until golden brown.

Add finely chopped garlic and stir; add the ground chicken, loosen with a spoon and stir on medium to high heat.

Add the grated ginger; stir until the chicken turns from pink to brown.

Add the chopped red bell pepper and green chilies; mix; add the tomato paste.

Add coriander and cumin powder with a splash of water so the spices do not burn; add salt and another splash of water; cover on low heat 10 to 12 minutes.

Uncover, sprinkle with chopped parsley and let cool a bit.

Preheat the oven to 400F, about 200C.

Thaw the puff pastry per the package, about 40 minutes at room temperature and no longer, or the butter melts.

Roll gently on a floured counter just to even out the sheet without crushing the layers; cut in half, then quarters.

Separate the egg; mix the yolk with a splash of water.

Brush egg white on each square, add about a tablespoon of filling and some grated cheese, fold, press the sides gently and seal with the end of a fork.

Lightly brush the tops with the yolk for a shiny finish.

Bake at 400F about 15 minutes until golden brown.

Keep in the fridge a day or two; reheat in a 200F / 93C oven or briefly in the microwave.