They ate the rest before I could even take a photo!
1 1/2 chicken breast, diced 
1 1/4 cup breadcrumbs
4 puff pastry sheets
2 large potatoes
1 carrot, grated
1 medium onion, diced
1 clove garlic (optional)
1/8 wong bok or any cabbage (optional), diced
handful parsley, roughly chopped
salt, pepper, mixed spice, paprika
Remove the puff pastry from the freezer, and leave aside to defrost.
While it defrosts, in a large pan, place the chicken, parsley and spices together.
Cook on medium heat for 5 – 10 minutes.
Using a mini food processor, grind the chicken. Add to a bowl.
In the same pan, add the carrot, onion, garlic, and cabbage. Cook through on medium heat until onion is soft.
Add the vegetables to the chicken.
Scrub and peel the potatoes and cut into strips (like french fries).
Heat frying oil in a deep fryer. When ready, add the potatoes. (Oil should be ready if a potato sizzles immediately when dropped in).
Fry until the potato is almost completely cooked.
Remove and set aside to cool. Turn off the deep fryer.
In a plate, break and beat one egg.
Place the breadcrumbs in another plate (or large pan).
When puff pastry has defrosted, cut the sheets into quarters.
In the top right (or left) corner, place a small handful (approx 1 1/2 tbs) of the chicken and vegetable stuffing.
Add a potato chip diagonally.
Fold the two corners of pastry in.
Fold the bottom corner up and tuck the pastry.
For the top, first bend down, then pinch the sides to seal.
Pat the pastry to round it off.
Using a pastry brush, coat the pastry (drumstick) with the beaten egg.
Roll it in the breadcrumbs, and leave aside.
Heat the oil in the fry pan (same temperature suitable for frying potatoes).
Drop in one or two drumsticks into the oil.
Pierce with a fork so that the insides of the pastry can cook through.
Continue cooking for 1 – 2 minutes. Remove, and place on a plate.
Repeat the process for the remaining pastry and filling.
Dish with your favourite pizza, salad or the like.
Deceive your eaters, and:
 If you’re a vegetarian, use tofu!
 I found out that you can’t eat anything with this drumstick if you make it as big as I made mine. The size that I made mine are like real life chicken drumsticks, but they’re really “WOW I have to eat that much?!” So the suggested size is to cut the pastry into 9 squares, not 4. Choice is totally up to you.
Also note that my puff pastry is gluten free for those who are non-gluten eaters.