Finely chop the onion, garlic, green chillies, rosemary and thyme
In a pan, heat the butter and add in the onions
Once translucent, add in garlic and chillies. Allow to cook for 2 mins
Next add in the flour and mix well. If needed, add in another tbsp of butter
Slowly pour in the milk mixing well to avoid any lumps. Grate the cheese and add it in. Add in the cream.
Blend the white sauce to make a smooth paste if you like. If you don't mind the bite of onion in your mouth you can leave it as is.
Mix in the white sauce with the chicken. Allow to cool in the fridge
Preheat the oven with 180degrees on fan bake
Use a silicon muffin tray, spray some oil.
With a 4.5" and 2.5" round cutters, cut 18 circles of each size
Place the larger circle in the muffin pan and fill with a tablespoon or two of chicken filling.
To seal lightly apply egg wash on the outer edge of the cup. Cover with the smaller disc and brush top with egg wash
Fan bake on 180degs and bake for 20 -30 mins until puffed and golden brown
In case your pastry it not quite golden from the bottom, remove the puffs from the silicon moulds and put them into the oven on fan bake for a further 10 minutes.
Serve hot with Parsi choi