Prepare Chicken Filling: In a pan, sauté onions, garlic, and ginger over medium heat until softened, about 5 minutes. Stir in the shredded chicken, spices, salt, and pepper; cook until heated through. Let it cool for easier assembly.

Assemble Patties: Roll out the puff pastry on a lightly floured surface and cut it into squares, approximately 4 inches in size. Place a spoonful of the cooled chicken mixture in the center of each square. Fold the pastry over and seal the edges with a fork, ensuring no filling spills out.

Bake: Preheat your oven to 400°F (200°C) and line baking trays with parchment paper. Place the patties on the trays and brush the tops with the egg wash. Bake until golden brown and flaky, about 20 minutes.

Serve: Enjoy the patties hot, served alongside mint chutney or ketchup.