In a non-stick pan, add the minced chicken. Season with salt and tikka masala, and cook until fully done. Set aside and let the mixture cool completely. Cut each puff pastry sheet into 3 rectangles. You should have 18 rectangles in total.
Cut the cheese slices to match the size of the puff pastry rectangles, or slightly smaller.
Take one pastry rectangle, place a slice of cheese on it, spoon about 2 tablespoons of the chicken mixture into the centre, top with another slice of cheese, then cover with another pastry rectangle. Ensure there’s enough space around the edges to seal them well. Press the edges firmly using a fork.
Repeat the same steps for the remaining patties.
Place the patties on a greased baking tray lined with parchment paper, leaving some space between them.
Lightly whisk the egg with a little water to make an egg wash. Brush the patties with the egg wash and sprinkle with sesame seeds.
Bake in a preheated oven at 180°C (356°F) for about 25 minutes or until golden brown.
Transfer to a serving platter, serve hot with ketchup, chutney, or any dip of your choice. Enjoy! And remember “COOKING IS EASY!”
