Chicken Curry Puffs

Remove the frozen puff pastry sheets from the freezer and let them thaw. While the pastry sheets are thawing, start making the filling. Chop the onion finely. Grate the ginger.
Heat oil in a medium pan. Add chopped onions and cook them for 5-7 minutes, stirring frequently until they become soft and translucent. Add half of the garam masala, brown sugar, ginger, and cook for another minute.
Add the minced chicken, rice wine, and soy sauce. Mix well and cook uncovered for another 5-7 mins on medium-high heat until chicken browns and cooks completely. Add salt to taste and the remaining garam masala if you want the filling to be spicier. Garnish with some cilantro.
While the filling is cooling down, preheat the oven to 450 degrees. Line a baking sheet with parchment paper. Roll the pastry sheets gently to even thickness. Using a round cookie cutter cut about 4-5 inches round circles.
Place a heaping spoonful of the filling in the center of the pastry circles. Pick them up gently and fold the dough in your hands by pinching the edges together. Once the edges are closed place them down and gently pleat the edge or press with a fork to seal it. Stuff, fold and seal all of the pastry circles and line them on the baking sheet.
Beat an egg yolk with a teaspoonof water. Gently brush it over the puffs. Bake them for 10-12 minutes until they turn golden brown.
Let them cool for a few mins and then Enjoy!