In a pan, add milk and corn flour. Mix well and cook until thickened.
Add butter/ghee, garlic-ginger paste, onions, cumin, black pepper, salt, and green chilies. Mix and cook until the onions are soft.
Add the boiled and shredded chicken. Mix everything well.
Take small portions of the chicken filling and place them on the puff pastry sheets. Seal the edges.
Brush the top with beaten egg.
Bake the chicken patties at 180°C (350°F) for 25-30 minutes until golden brown.
