Thaw K&N’s Jumbo Franks as per instructions on label and chop into small pieces.

In a pre-heated pan, melt butter; add onion and sauté for a minute.

Add potatoes, dried thyme, dried rosemary, salt, black pepper powder and cook for 2-3 minutes.

Add all-purpose flour and cook until fragrant. Add chicken stock and cook for 3 minutes.

Add milk and cook for another 1-2 minutes.

Add chopped K&N’s Jumbo Franks and peas; mix well. Turn off the flame and set aside.

Make 2-inch circles out of puff pastry sheets using a round shape cutter.

On one circle, lay a spoonful of the cooked mixture and cover with another circle sheet. Seal edges together with a fork.

Transfer to a greased baking pan and brush egg wash on top.

Bake in a preheated oven at 355°F for 20-25 minutes or until puffed up and golden.

Chicken Pie Patties are ready. Serve.