Heat oil in a pan over medium heat.
Once the oil is hot, add onions and bell pepper. Cook, stirring occasionally, until the vegetables soften.
Add garlic paste to the pan and sauté for 1 minute, letting it infuse the oil.
Add the chicken to the pan and cook until it changes color, about 6-8 minutes.
Stir in the spices (chilli powder, black powder, tandoori masala, cumin powder, oregano, salt). Cook for 3-4 minutes to let the flavors blend.
Add the double cream and cook for 4-5 minutes, stirring occasionally, until the mixture thickens to a creamy consistency.
Cut the pre-rolled puff pastry sheets into rectangles of your desired size.
Spoon the chicken mixture onto the center of each puff pastry rectangle.
Fold the pastry over the filling, covering it completely. Use a sharp knife to make a few slits on top to allow steam to escape during baking.
Brush the top of the pastry with an egg wash (whisked egg with a bit of water or milk).
Sprinkle sesame seeds over the top for added crunch and flavor.
Place the filled pastry on a baking sheet and bake in a preheated oven at 180°C (350°F) for 20-25 minutes, or until golden and puffed up.
