Make the Filling: Heat the oil in a non-stick pan, add onion and saute for 1-2 minutes or until softened.
2 tablespoon Olive Oil, 1 Large Onion
Add chicken, curry Powder, chili Powder and salt, and keep cooking for another 2 minutes, then simmer on low heat for 4-5 minutes, then let it cool.
2 Cups Boneless Chicken Breast, 1 tablespoon Curry Powder, ½ teaspoon Chili Powder, ½ teaspoon Salt
Make the puffs: Preheat the oven to 180C / 350F. and line a baking tray with parchment paper.
Cut the cold Puff Pastry Sheet into squares, add about 2 tablespoons of the filling in the center of half of the squares and then cover them with the other halves.
1 Puff Pastry sheet
With a fork, press on the squares on all sides to seal them. Repeat making chicken puffs.
Sprinkle nigella seeds on top, then transfer to a baking tray.
1 teaspoon Nigella seeds
Bake for 10-12 minutes, then remove from the oven.
Notes
Ensure that your fillings are flavorful. The taste of your chicken puffs will largely be determined by the seasoning in the stuffings.
Line your baking tray with parchment paper to prevent your pastry from sticking to the baking tray and to allow it to bake evenly.
If your baking tray isn't large enough you can bake these puffs in batches.
Don't overfill the puffs to make it easier to close them.