Remove and finely chop the chicken meat, using both breast and thigh.
In a large bowl, combine the mayonnaise, paprika, white pepper and a generous pinch of salt.
Stir in the capsicum, onion and chopped chicken.
Add the cashews and mix until combined.
Taste and adjust the seasoning. Refrigerate for at least 30 minutes.
- Preheat the oven to 200°C, or 180°C fan forced.
- Cut each puff pastry sheet into four squares.
- Spoon a generous tablespoon of chicken filling onto one half of each square.
- Fold diagonally to form triangles, then press the edges together with a fork.
- Brush each triangle with beaten egg.
- Sprinkle finely chopped cashews over the top.
- Bake for 18–22 minutes, until puffed, crisp and golden.
- Allow to cool slightly before serving.
For the pastry version, use closer to ½ cup mayonnaise so the filling stays thick and does not leak.
