Chicken pasties

Preheat the oven to 220 ºC and spray a baking sheet with non-stick spray.
Roll out the puff pastry into a slightly thinner square and cut into 9 uniform squares.
Using a sharp-pointed knife, cut a 1 cm edge around each pastry square but leave two opposite corners intact. Brush corners lightly with water. Fold the one cut corner to the opposite corner so it fits into the opposite corner of the inner square. Press down lightly. Repeat with the other cut corner. The two remaining corners form a pretty decoration.
Place the pastry shapes on the prepared baking sheet, spray with nonstick spray or brush lightly with melted butter and bake in the preheated oven until nicely puffed out and golden brown. Meanwhile prepare the filling by frying the onion and garlic in heated oil until tender.
Add the chicken and fry until done but not dry. Add the cottage cheese, olives and basil and season with salt and pepper. Remove from the heat and cool. Cool the pastry shells and carefully cut loose the top layers of the pastry square on the inside, taking care not to break the base of the pastry shell.
Spoon a little of the cooled filling inside, cover with plastic wrap and refrigerate until just before serving.
Heat the oven to 180 ºC and bake the pastries until hot and crisp. Garnish with deep-fried basil leaves and serve with a crisp green salad and French dressing.