If you are choosing to marinate your chicken, follow the directions provided in the link above and then cut up your chicken into small chunks. I knew I wanted to make these puffs so I marinated my chicken a day before so it had been marinating for over 24 hours. This marinade is delicious and even though it's curry chicken, there is still a bit of sweetness to it. It's wonderful. You must try!

Preheat the oven to 370 degrees

Peel the potatoes, cut them into small chunks and cook them in boiling salted water for about 10 minutes or until they are cooked through. Drain and set aside.

Heat the oil in a wok or large fry pan over medium- high heat. Gently fry the onion and garlic until it is aromatic.

Add the chicken and the additional 1-2 teaspoons of curry powder and cook until the chicken is no longer pink.

Add the potatoes and frozen peas (no need to defrost the peas) and cook, season with salt and pepper to taste

Set aside the pan to cool and then mix through the chopped cilantro

Use a cookie cutter, glass jar or small bowl, to cut round circles from the puff pastry. Cut the puff pastry on wax paper or foil so it's easy to pick up.

Place a teaspoon or so of the chicken mixture inside and fold over to make a half moon shape. Pinch the edges together to close, either with your fingers or using a fork (fingers are easier and faster).

Brush each side with the beaten egg and sprinkle with the sesame seeds and place on a foil-lined (or with parchment paper) cookie sheet to bake

Bake for 15-20 minutes or until lightly golden