Easy Chicken Patties (Pakistani Bakery Style) Recipe

If you’ve ever wandered through a Pakistani bakery, you know the magic of those flaky, golden brown chicken patties that are bursting with flavor in every bite. This Easy Chicken Patties (Pakistani Bakery Style) Recipe brings that bakery classic straight to your kitchen with simple ingredients and straightforward steps, producing a savory snack that’s wonderfully creamy inside and irresistibly crispy outside. It’s the perfect way to impress friends or simply treat yourself to a nostalgic, comforting delight that feels like a warm hug wrapped in puff pastry.

Ingredients You’ll Need

Gathering these ingredients is like assembling a flavor dream team. Each one plays a critical role in building the perfect texture, depth, and aroma that make these patties so special. From the aromatic spices to the flaky puff pastry, everything works together to create that authentic bakery vibe.

• 1 tablespoon oil: Provides the perfect base to sauté onions and develop flavor.
• 1 small onion (finely chopped): Adds a subtle sweetness and crunch to the filling.
• 1 teaspoon ginger-garlic paste: Delivers an essential punch of warmth and freshness.
• 1/2 lb (about 2 cups) cooked shredded chicken: The star protein, tender and flavorful, forming the filling’s heart.
• 1/2 teaspoon salt: Enhances all the natural flavors in the mixture.
• 1/2 teaspoon black pepper: Gives the filling a gentle kick and depth.
• 1/4 teaspoon red chili flakes (optional): Adds a touch of heat for those who like it spicy.
• 1/2 teaspoon garam masala: Brings that unmistakable warm, exotic bakery aroma.
• 2 tablespoons all-purpose flour: Helps thicken the filling into a creamy consistency.
• 1 cup whole milk: Creates a smooth, luscious texture in the filling.
• 2 tablespoons chopped fresh cilantro: Offers a burst of freshness and vibrant color.
• 1 sheet puff pastry (thawed): The flaky, buttery wrapper that makes these patties irresistible.
• 1 egg (beaten, for egg wash): Gives the pastry a shiny golden crust once baked.

How to Make Easy Chicken Patties (Pakistani Bakery Style) Recipe

Step 1: Prepare the Flavorful Chicken Filling

Start by heating oil in a pan over medium heat, then add the finely chopped onion. Sauté until soft, translucent, and fragrant. Stir in the ginger-garlic paste and cook quickly for 30 seconds to release its aromatic essence. Add shredded chicken, salt, pepper, red chili flakes if using, and garam masala, mixing well to coat every shred with spices.

Step 2: Thicken the Filling

Sprinkle the flour over the chicken mixture, stirring thoroughly to combine. Gradually pour in the milk while stirring continuously to avoid lumps and help the mixture thicken into a creamy texture. Cook for an additional 2 to 3 minutes until the filling is luscious and thickened just right. Stir in fresh cilantro before removing from heat. Let this filling cool completely, ensuring it won’t make the pastry soggy.

Step 3: Shape and Seal the Patties

Roll out the thawed puff pastry slightly on a clean surface and cut it into equal-sized squares or circles. Place about 1 to 2 tablespoons of the cooled chicken filling onto half of the pastry pieces. Cover with the remaining pieces and firmly press the edges with a fork to seal every patty perfectly, locking all the deliciousness inside.

Step 4: Egg Wash and Bake to Perfection

Brush the tops gently with the beaten egg to achieve that gorgeous, golden shine while baking. Arrange the patties on a parchment-lined baking sheet and pop them into a preheated 400°F oven. Bake for 18 to 22 minutes or until the puff pastry has risen beautifully and turned a perfect golden brown.

How to Serve Easy Chicken Patties (Pakistani Bakery Style) Recipe

Garnishes

Serve these chicken patties warm and sprinkle a little extra chopped cilantro on top if you like a fresh, herbal touch. A side of tangy green chutney or a dollop of ketchup amps up the flavor and complements the richness of the pastry beautifully.

Side Dishes

They pair wonderfully with a simple cucumber raita or a crisp salad, balancing the richness with cool and refreshing notes. For a heartier option, try serving alongside your favorite spiced potato wedges or a light lentil soup for a complete meal.

Creative Ways to Present

For a fun twist, serve these patties on small appetizer plates with toothpicks as party finger food. You can also slice them into halves for a mini sandwich style snack or serve alongside a variety of chutneys and dips to create an irresistible snack platter with plenty of colors and flavors.

Make Ahead and Storage

Storing Leftovers

Once cooled, leftover patties can be stored in an airtight container in the refrigerator for up to 2 days. Just keep them covered well to maintain their flaky crispness and moist interior.

Freezing

This Easy Chicken Patties (Pakistani Bakery Style) Recipe freezes beautifully either before or after baking. Freeze raw sealed patties on a tray first, then transfer to freezer bags for up to 1 month. When ready to eat, bake directly from frozen at 375°F until heated through and golden.

Reheating

To reheat, pop the patties in a preheated oven at 350°F for 8 to 10 minutes until warmed through and crisp again. Avoid microwaving if possible, as it tends to soften the flaky pastry.

FAQs

Can I use store-bought cooked chicken for the patties?

Absolutely! Using cooked chicken like rotisserie or leftover chicken works perfectly and saves time without sacrificing flavor.

Is puff pastry the only option for the outer layer?

While puff pastry gives the signature flaky texture, you could experiment with phyllo dough or shortcrust pastry, but results will vary.

Can these patties be made spicy?

Definitely! Adding extra red chili flakes or a dash of hot sauce to the filling amps up the heat to your liking.

What’s the best way to ensure the filling doesn’t leak out?

Make sure to seal the edges tightly with a fork and avoid overfilling the patties to keep that filling locked in during baking.

Are these patties suitable for kids?

Yes, the mild spices can be adjusted to suit children’s palates, making these patties a family-friendly snack everyone will enjoy.

Final Thoughts

You really can’t go wrong with this Easy Chicken Patties (Pakistani Bakery Style) Recipe. It’s a beautiful blend of comforting flavors, flaky textures, and spices that feel wonderfully authentic. Whether you’re craving a nostalgic bakery treat or looking to impress guests with a savory snack, these patties are guaranteed to deliver pure joy in every bite. Give them a try—you might just discover your new favorite recipe!

Easy Chicken Patties (Pakistani Bakery Style) Recipe

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4.3 from 38 reviews

• Author: admin
• Total Time: 40 minutes
• Yield: 8 patties 1x
• Diet: Halal

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Description

Easy Chicken Patties inspired by Pakistani bakery style, featuring a creamy spiced chicken filling wrapped in flaky puff pastry and baked to golden perfection. Perfect as a savory snack or appetizer.

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Ingredients

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Filling

• 1 tablespoon oil
• 1 small onion, finely chopped
• 1 teaspoon ginger-garlic paste
• 1/2 lb (about 2 cups) cooked shredded chicken
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon red chili flakes (optional)
• 1/2 teaspoon garam masala
• 2 tablespoons all-purpose flour
• 1 cup whole milk
• 2 tablespoons chopped fresh cilantro

Puff Pastry

• 1 sheet puff pastry (thawed)
• 1 egg, beaten (for egg wash)

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Instructions

1. Preheat and Prepare Oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
2. Sauté Onions: Heat 1 tablespoon of oil in a pan over medium heat. Add finely chopped onion and sauté until soft and translucent, which usually takes about 3-4 minutes.
3. Add Ginger-Garlic Paste: Stir in 1 teaspoon of ginger-garlic paste and cook for 30 seconds until fragrant, enhancing the filling’s aroma.
4. Cook Chicken Filling: Add the cooked shredded chicken, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1/4 teaspoon red chili flakes (if using), and 1/2 teaspoon garam masala to the pan. Mix well to combine all spices and chicken evenly.
5. Add Flour: Sprinkle 2 tablespoons of all-purpose flour over the chicken mixture, stirring continuously to coat the filling evenly and help thicken the mixture.
6. Add Milk and Thicken: Gradually pour in 1 cup whole milk while stirring constantly to prevent lumps, creating a creamy filling. Cook for 2–3 minutes until the mixture thickens.
7. Finish Filling: Stir in 2 tablespoons of chopped fresh cilantro, then remove the pan from heat. Allow the filling to cool completely to prevent the pastry from becoming soggy.
8. Prepare Puff Pastry: Roll out the thawed puff pastry sheet slightly to smooth it. Cut into equal squares or circles depending on your preferred shape and size.
9. Assemble Patties: Place 1–2 tablespoons of the chicken filling in the center of half of the pastry pieces. Cover each with the remaining pastry pieces and press the edges together with a fork to seal firmly and prevent filling from leaking.
10. Apply Egg Wash: Brush the tops of the sealed patties with beaten egg to give them a glossy, golden finish during baking.
11. Bake: Arrange the patties on the prepared baking sheet and bake in the preheated oven for 18–22 minutes or until they are puffed up and golden brown.
12. Serve: Remove from the oven and serve warm. These patties are delicious with green chutney, ketchup, or your favorite dipping sauce.

Notes

• You can prepare the chicken filling in advance and refrigerate it to save time on baking day.
• These patties freeze well; bake directly from frozen at 375°F (190°C) until heated through.
• Serve with green chutney or ketchup for an authentic Pakistani bakery-style snack experience.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Snack
• Method: Baking
• Cuisine: Pakistani