Method : for stuffing : in a deep sauce pan/kadhai heat oil . saute onions. add ginger garlic paste,dry masalas & 1 cup water. add the mince mutton & mix well. cook on high heat for few minutes until meat is tender & water has evaporated . add the green chillies, chopped mint-coriander & stir well. keep aside & let it cool.
in a food processer blend chicken cubes with broken bread slices,eggs,schezwan sauce,salt,black pepper pwd r,mixed herbs,fresh cream in to a smooth paste. transfer in a bowl
spread a cling film on a flat surface & spread the chicken mixture evenly on all sides . Spread the mutton mince stuffing over chicken leaving about 1/2 inch border on all sides.
Roll it up gently & tightly wrap with the cling film. seal ends by tying a knot with the cling film. Refrigerate the rolled up chicken for 10-1 5 minutes. steam on simmering waterfor 20 minutes or until done. remove the cling film from the chicken roll.
place the puff pastry sheet on a clean flat surface. place the steamed chicken roll on the pastry sheet in center . cover the chicken roll with pastry sheet & seat the ends. carefully place it in a greased baking tray & brush all over with beaten eggs.
Preheat oven to 250 degrees & bake for 15-20 minutes & until golden from all sides.
Slice it up & serve hot with dips of ur choice.