The only thing I changed was that I brushed the tops with the egg wash.
Pasteles de Pollo con Verduras (Colombian-Style Chicken Pastries)
1 pkg. frozen puff pastry sheets, thawed
2 T. butter
1/2 c. onion, finely chopped
1/2 c. red bell pepper, finely chopped
3 garlic cloves, crushed
1 large carrot, peeled and shredded
1/2 t. ground cumin
2 chicken breast, cooked and shredded
1/2 c. of peas
1/4 c. chicken broth
Salt and pepper to taste
1 egg, beaten with 1 T. of water
Add the shredded chicken, salt and pepper and stir well. Add the broth and peas; continue cooking over low heat for another 5 minutes.Let the chicken filling cool down.
Preheat an oven to 400°. Flour a clean, dry counter top or other flat working surface. Lay out the puff pasty on the floured surface. Flour the top of the dough. Roll out the puff pastry until it is half as thick (about 1/8-inch).
Using a large cookie cutter, cut into 24 circles and brush the edges of each circle with the egg. A little off center of 12 circles, place about 2 tablespoons of the filling. Place another circle on top to enclose the filling.
Crimp the edges with a fork or your fingers. Repeat with the remaining pasteles, placing them on a parchment paper-lined baking sheet as you go. Bake for 20 minutes or until golden brown and puffy.