Chicken breast (chopped) 1 piece
Salt ½ tsp
Black pepper ½ tsp
Ginger garlic paste 1 tsp
Puff pastry ½ kg
Capsicum (chopped) 1 unit
Onion (chopped) 1 unit
Shangrila Pizza Sauce 4-6 tbs
Egg (for brushing) 1 unit
Cook chopped chicken breast with ginger garlic paste, salt and black pepper. Add onion, capsicum and sauté. Mix in Shangrila Pizza Sauce, let it cool. Roll out the puff pastry on a floured surface, cut circular pieces big enough to fit in patty tins and add a tablespoon of chicken mixture on it. Cut a few circles of puff pastry smaller than the base size and put on top, brush with egg and bake at 200°C for 10-15 minutes and serve hot.
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