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Heat olive oil in a pan over medium heat. Add diced chicken and cook until lightly browned. Stir in the onion, red bell pepper, and mushrooms. Cook until the vegetables are tender and the chicken is fully cooked. Season with salt, pepper, garlic powder, paprika, and ginger. Let the filling cool slightly.
2. Assemble the Pastries:
Roll out the puff pastry and cut into squares or rectangles. Place a spoonful of chicken filling onto each piece, sprinkle with shredded cheese, and fold over to form a pocket. Seal the edges with a fork.
3. Bake:
Place the stuffed pastries on a baking tray lined with parchment paper. Brush the tops with beaten egg for a golden finish. Bake in a preheated oven at 200°C (400°F) for 18–20 minutes or until puffed and beautifully golden.
4. Serve:
Serve hot, ideally with a side of salad, a dip like ranch or garlic yogurt sauce, or simply enjoy them as they are!
Serving and Storage Tips:
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