Mini Chicken Pies with Puff Pastry

Finely chop the chicken breast, onion, potatoes, mushrooms, and fresh herbs. Season with salt and black pepper, add a splash of vegetable oil, and mix the filling thoroughly.

Lightly roll out the puff pastry on a floured surface and cut each sheet into 9 equal squares.

Place a spoonful of filling in the center of each square and seal the edges carefully, forming small pies.

Transfer the pies to a parchment-lined baking sheet. Brush with beaten egg and sprinkle with sesame seeds if you like.

Bake in a preheated 350°F oven for 20–25 minutes until golden brown.