Chicken Vol Au Vent

Ingredients
For the filling
250 g chicken bolied-shredded
3 tbs flour
3 tbs butter
4 tbs onion finely chopped
1 1/2 cups milk/stock
2 tbs cooking cream/whipping cream/table cream-optinal
1/3 cup mozzarella cheese-optinal
3 tbs chopped capsicum/peas/carrots/corn(what ever you like to add in) optional
Salt & pepper to taste
Method
In a frying pan add butter and sauté the onion then add in boiled shredded chicken & vegetable(if using) sauté, then add in flour and cook for about minute or two, then gradually add in milk cook until mixture gets thick, add in cream & cheese mix well(don't over cook at this point) turn off the heat and let it sit to use later, once cooled put this mixture into the pipping bag.
To make Vol AU Vent:
Preheat oven at 200C.
Take store bought puff pastry and cut with cookie cutter(as shown in pics) then apply some egg wash/beaten egg in between the layers(as shown in pics) brush with egg wash on top, then bake for about 18-20 minutes/until gets golden in color.
Once baked take then out of the oven and fill them with chicken filling and serve hot/warm.