Mini Chicken Curry Pot Pies

INSTRUCTIONS

1. Slice the chicken thighs into small pieces, dice the potato and carrot, slice the onion, and mince the garlic.
2. Sauté the onions, garlic, carrots, potatoes in a pan with oil until slightly softened. Add the chicken thighs along with the onion powder, garlic salt, chili powder and white pepper. Cook until the chicken starts to brown.
3. Add the curry blocks and water to the pan, stirring until the curry is well integrated, and cook until the potatoes are tender.
4. Cut the puff pastry dough into 4- to 5-inch squares. Scoop the curry mixture into ramekins and place the puff pastry squares on top.
5. In a small bowl, crack the egg and mix it with 1 teaspoon of water. Brush this egg wash over the puff pastry.
6. Place the ramekins in the air fryer, and Air Fry at 380°F / 193°C for 7-9 minutes, or until the puff pastry is golden and puffed up.
7. Sprinkle with chopped chives and enjoy!