From the book, Eating Royally.
Makes 24 small pies.
1/2 stick butter
2 Tb curry powder
1/4 C flour
1 C chicken broth
1/2 C plus 1 Tb heavy cream
1 roasted chicken, skin and bones removed
1 17-oz box frozen puff pastry, thawed
1 egg, beaten
Oven to 375.
In a saute' pan over high heat, melt butter and stir in curry powder, flour and stir until combined. Gradually whisk in the broth and cream, season with salt and pepper, and reduce the heat to simmer, 5 minutes.
Dice chicken and stir into sauce. Add more broth if sauce is too thinck. Head to bubbling and adjust seasoning if needed. Remove from heat and allow to cool.
Roll out both sheets of puff pastry on a lightly floured surface to a rectangle about 1/8" thick. Using a 2" cookie cutter, cut 48 circles out of the dough. Place 1 1/2tsp of chicken in the center of half the circles.
Brush the other half of the circles with beaten egg, and press, brushed egg side down, onto the top of the chicken mixture circles, pressing edges together. Brush tops with remaining beaten egg and transfer to baking sheet.
Bake for 15 minutes or until golden. Remove to a cooling rack and allow to cool slightly.