2 chicken breast fillets, trimmed, cut into 1cm cubes 2 tablespoons tandoori paste 2/3 cup Greek-style natural yoghurt 4 frozen butter puff pastry sheets, partially thawed 1 Lebanese cucumber, finely diced 1 garlic clove, crushed 1/4 cup mint leaves, roughly chopped

Preparation
1. Preheat oven to 220°C. Lightly grease a flat baking tray. Combine chicken, tandoori paste and 1 tablespoon yoghurt in a ceramic bowl. Microwave, uncovered, on MEDIUM (50%) for 3 minutes, stirring every minute, or until chicken is almost cooked through. Drain excess liquid from chicken and set aside to cool.
2. Cut 1 pastry sheet into 4 squares. Layer 2 squares together on prepared tray. Using a sharp knife, gently score a 1.5cm border in pastry square. Do not cut all the way through (see note). Repeat with remaining pastry to make 8 squares.
3. Spoon 2 tablespoons tandoori chicken mixture into centre of each pastry square. Bake for 15 minutes or until pastry is crisp, puffed and golden.
4. Meanwhile, combine cucumber, garlic, mint and remaining yoghurt in a bowl. Season with salt and pepper. Serve tandoori chicken puffs with a dollop of yoghurt mixture.