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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- Add Ginger-Garlic Paste: Stir in 1 teaspoon of ginger-garlic paste and cook for 30 seconds until fragrant, enhancing the filling’s aroma.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Apply Egg Wash: Brush the tops of the sealed patties with beaten egg to give them a glossy, golden finish during baking.
- 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.
- 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
