In a pot on low heat, add butter. Once the butter has melted, add diced onion and cook till translucent add garlic powder, black pepper powder and white powder.

Cook for 1-2 minutes, then add flour and cook for a couple of minutes till the flour is lightly roasted. It will turn into a light brown color.

Add milk, mix well. Now add the shredded chicken.

Adjust the amount of milk if you need to make a thicker sauce. If the sauce is too thin, cook for a few extra minutes until some liquid evaporates.

Once the sauce is a good consistency, turn off the stove, take off the stove and let it cool.

Cool the mixture until it comes to room temperature.

When you're ready to assemble the chicken patties, preheat the oven to 400F.

To a bowl, add the egg and mix well.

Take one puff pastry sheet and lightly roll it out using a rolling pin.

Use a cookie cutter or the lid of a jar to cut circles out of the puff pastry. Transfer the circles to your baking sheet.

Add 1-2 tablespoons of the chicken mixture to the center of half the circles, leaving space around the edges.

Brush the egg mixture on the edges, then cover with a puff pastry circle. Cover the filling, and use a fork to lightly press along the edges to glue the two circles together.

Brush the tops of the pastries with egg and sprinkle a few sesame seeds on top.

Transfer the chicken patties to a wire rack to cool. Serve warm or at room temperature with your favorite chutneys or sauces.