Sauté onions, garlic and ginger in a pan with olive oil, over medium heat for about 7 minutes then move this onion mix to the sides of the pan.
Add in the ground chicken and sauté for about 5 minutes.
As soon as it begins to brown and extra liquid starts to seep from it, add the bay leaf, the mint leaves, green chili, the cardamom, cloves, garam masala, turmeric, coriander, paprika, cumin, and chili powder and sauté for about another 5 minutes.
Add in the green peas and tomato paste and grated carrots and let cook for about 3 more minutes, stirring well.
Remove bay leaf.
Remove crescent rolls from canister and divide into 8 segments and using a rolling pin, roll these segments out.
Add 1-2 tablespoons of chicken keema mix to the rolled out crescent roll in a position where it can be still folded over. Brush the edges with the egg white and fold over one side and then crimp the edges.
Repeat till all 8 are made.
Lay on a parchment lined baking tray and bake for 25 minutes.