Lightning-Fast Puff Pastry Hand Pies

Grate the onion and potato, gently squeeze out the excess moisture, and add them to the ground chicken. Season with salt and pepper to taste, add the coriander, and mix well.

Thaw the unleavened puff pastry according to the package instructions. Place one sheet on parchment paper and roll it out. Transfer the dough, right on the paper, to a baking sheet. Use a skewer to score the dough into squares to outline the future pies.

Roll out the second sheet of pastry slightly larger than the first one.

Place the filling into the scored squares, leaving a small border around the edges.

Using a brush dampened with water, moisten the scored lines between the pies.

Cover the assembly with the second sheet of dough and use your hand or a skewer to press down along the edges so the pastry seals. Press down around the outer edges as well to secure them.

Beat the egg and brush it over the top of the pies. Sprinkle with sesame seeds.

Bake the pies in a preheated oven at 180°C (350°F) for 25-30 minutes.