Instructions

1. Preheat oven to 400F.
2. In a large pan over medium-high heat, add a little oil and saute the diced onions till golden brown.
3. Add the diced potatoes and cook for 5 minutes more. Keep cooking till the potatoes have softened.
4. Add the chicken and cook for another 5 minutes.
5. Turn the heat to medium. Add the curry powder, cornstarch. and coconut milk (optional). Cook until everything is evenly mixed and the mixture is thick (no liquid in the pan). Season with salt.
6. Turn off the heat and let the mixture cool for 20 minutes.
7. Once the mixture is cooled, remove the puff pastry from the refrigerator. Cut into 9 or 12 rectangle or square pieces depending on how big you want each pastry to be.
8. Place a spoonful of the filling in the center. Fold the puff pastry over and lightly press down on the edges. Use fork tines to seal and make indents along the edges. You can form rectangles or triangles or do a mix of both!
9. Use a knife to make 2 small scores along the top of the sealed pastry. This helps the steam escape while cooking (otherwise they will puff open).
10. Beat an egg in a small bowl and lightly brush the egg wash over the surface of the sealed pastry. The egg wash will give the top a glossy and golden color.
11. Bake for 15-20 minutes at 400F.
12. Remove from oven, let cool for 5 minutes. Eat and enjoy!