Tandoori Chicken Puffs

Serves: 4
Preparation time: 10 minutes
Cooking time: 20 minutes

Ingredients
2 chicken breast fillets, trimmed, cut into 1cm cubes
2 tblspns Tandoori paste
1 tblspn Greek-style natural yoghurt
4 frozen butter puff pastry sheets, partially thawed

Method
1.Preheat oven to 220°C. Lightly grease a baking tray. In a ceramic bowl add chicken, Tandoori paste and yoghurt, stir. Microwave, uncovered, on MEDIUM for 3 minutes, stirring every minute. Drain excess liquid from chicken and set aside to cool.
2.Cut 1 pastry sheet into 4 squares. Layer 2 squares together on prepared tray. Using a sharp knife, gently score a 1.5cm border in pastry square. Do not cut all the way through (see note). Repeat with remaining pastry to make 8 squares.
3.Spoon 2 tablespoons Tandoori chicken mixture into centre of each pastry square. Bake for 15 minutes.

Notes
Scoring the top pastry sheets forms the border for these puffs. Don't cut all the way through, as the border and centre pastry separate during cooking. Place food carefully inside the border, as this holds centre pastry down, allowing edges to puff.