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1
Cut habanero in half. Seed one half of pepper, and leave seeds in other half. Mince both pepper halves. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add minced habanero, onion, and garlic to pan; saute 3 minutes or until tender, stirring frequently.
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2
Add chicken; cook 5 minutes or until browned, stirring to crumble. Add carrot; cook 2 minutes. Add tomato paste; cook 1 minute, stirring constantly. Add lime juice and vinegar, scraping pan to loosen browned bits.
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3
Add green onions and next 6 ingredients (through nutmeg); stir well. Remove from heat; cool mixture to room temperature.
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4
Place cooled chicken mixture in a food processor; process until almost smooth (mixture will begin to clump).
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5
Preheat oven to 400u00b0F.
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6
Roll puff pastry into a 15 x 12-inch rectangle on a lightly floured surface.
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7
Cut puff pastry into 20 (3-inch) squares. Combine egg and water, stirring with a whisk. Brush egg mixture along edges of pastry squares; spoon about 1 scant tablespoon filling in center of each pastry square.
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8
Fold each pastry square in half; press edges closed with tines of a fork.
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9
Brush top with egg wash; arrange 1 inch apart on a baking sheet.
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10
Bake at 400u00b0F for 20 minutes or until puffed and golden brown.
