Boil the chicken with ginger garlic paste and salt with a cup of water. After all the water is evaporated and the chicken is cooked switch off the flame. Allow it cool, cut into very small pieces or finely shred it with hand. Do no use a food processor.
Heat oil in pan and fry the onion till translucent.
Throw in the cumin seeds, coriander powder, turmeric powder, red chili powder and sprinkle some water. Stir and add the cooked chicken.
Mix well and add the coriander leaves. Switch off the flame.
Meanwhile take off the puff pastry sheets from the freezer and follow the instructions on the packet for thawing.
Place a pastry sheet and put a tablespoon of chicken filling. You can make the puff into any desired shape, rectangular, traingle, in a packet.
Finally brush the top with the beaten egg.
Bake for about 15 - 20 minutes at 220 C. Each oven is different, adjust the temperature and the timing according to your oven. Remove when it is nicely golden brown in color.
Serve hot with some ketchup and tea