These little puff balls are loaded with savory curry goodness.
Heat the cooking oil in a pan on medium-high heat. Cook the onion on one half side of the pan and the chicken on the other half.
Add the salt, pepper, cumin, curry powder, and cayenne pepper and continue to cook while stirring.
Add the potatoes, peas & carrots, and the milk and simmer.
Lay out the puff pastry sheets on a floured surface and cut out circles.
Stuff the round cut out pastry sheets with the curry chicken mix and seal with an egg white wash and place on a baking sheet.
Brush the stuffed pastries with the beaten egg and bake for 30 minutes at 350 degrees Fahrenheit or deep fry on medium high heat.