Chicken Puff Pastry (Pakistani Chicken Patties)

A bowl of partially eaten Chicken Puff Pastires with tamarind chutney.

Chicken Puff Pastry (Pakistani Chicken Patties)

Inspired by Pakistani bakeries, this Chicken Puff Pastry recipe is a party-favorite appetizer/snack that your guests will reach for again and again. Foolproof, easy-to-follow, and includes detailed instructions for freezing and reheating.

Course Appetizer, Side Dish, Snack

Cuisine American, Indian, Pakistani

Diet Halal

Keyword chicken puff pastry, pakistani puff patties

Prep Time 35

Cook Time 35

Total Time 1 10

Servings Servings - Makes 36 pastries (may vary depending on size)

Calories 124

Author Izzah Cheema

Equipment

2 standard (12 x 17") baking trays

Ingredients

For the Filling

1 lb boneless, skinless, chicken breast cut into 2” pieces
1 cup water for boiling chicken
1 ½ kosher salt divided
1 tsp ground black pepper divided
1 garlic clove smashed or cut into a few pieces
2 tbsp unsalted butter
2 tbsp avocado oil or other neutral oil
3/4 tsp cumin seeds optional
1 small yellow onion finely chopped
1 medium to large Serrano pepper deseeded (to reduce heat) and finely chopped
3 tbsp all-purpose flour sub GF flour with varied results
1 cup whole milk
1/4 cup heavy whipping cream see Note 1 for using half and half
2 tbsp cilantro finely chopped – optional

For the Puff Pastry

2 14-17-oz packages puff pastry (see post for brands I've tried) thawed but still cold/refrigerated
1 small egg
2 tsp water or milk

US Customary - Metric

Instructions

Boil chicken: Place the chicken, measured water, 3/4 tsp salt, 1/2 tsp black pepper, and garlic clove in a medium saucepan. Bring to a boil over medium-high heat, and allow to boil, uncovered, until the chicken is cooked through and the water completely evaporates (~25 min). If the water evaporates too quickly, add a little water until it cooks through. If the chicken cooks and starts shedding while water remains, increase the heat to evaporate remaining water. Turn off the heat.
Shred: Transfer the chicken with any leftover juices to an electric mixer bowl with a paddle attachment. Turn the mixer ON to low-medium speed (4). Mix until the chicken is shredded and no large chunks remain (~1-2 min). Alternatively, finely shred on a cutting board using 2 forks.
Make filling: Wipe the saucepan clean and place it back over medium heat. Add the butter and oil. Once the butter melts, add the cumin seeds (if using), onion, and green chili pepper. Sauté until translucent (~6 min), taking care not to brown the onion. Season with the remaining 3/4 tsp salt and 1/2 tsp black pepper.
Finish filling: Add flour and cook, stirring, for 1 minute to remove the floury taste. Pour in the milk and heavy whipping cream and bring to a gentle simmer (~1-2 min). Once it starts to thicken, turn off the heat and add the shredded chicken. Stir to combine. Mix in cilantro, if using. Taste and add more pepper, if you'd like. (Be generous with the seasoning because it will mellow out within the pastries.) Cover and allow to completely cool. You can place in the fridge to speed up chilling.
Prep oven: Preheat oven to 375°F/190°C and place 2 oven racks toward the center of the oven. Line 2 baking sheets with parchment or aluminum foil.
Make egg wash: In a small bowl, whisk egg with water/milk.
Prep pastry sheets: Unfold and lay 1 box of pastry sheets flat on a parchment-lined surface or directly on your baking sheet (keep the other box refrigerated). Use a pastry brush to brush the top of the sheets with the egg wash. Use a sharp knife or pizza cutter to gently cut (try not to slide the knife down) the pastry sheets into approximately 3.25" X 3.25" squares. (See Note 2)
Add filling: Use a cookie scoop to add about 1 tbsp of the chicken to each square. Then close the pastry by folding one edge of the square over to the opposite edge, distributing the chicken toward the edges as needed. Seal the edges by indenting with a fork. Brush the top of each pastry with a light coat of egg wash. Repeat with remaining pastries.
Bake: Place both baking sheets toward the center of your oven (keep space between them). Bake for 30 minutes, or until the pastries on the top sheet are golden brown and flaky. (Note 3) Remove the top tray from the oven and shift the bottom tray to the top rack until it's also golden and flaky (~3-5 min). Serve warm (preferable) or at room temperature. (See note on Serving).

Video

Notes

Note 1: Heavy whipping cream adds creaminess, but you can also use half and half if that's what you have on hand. Use 3/4 cup milk and 1/2 cup half and half.

Note 2: For square pastry sheets, this should be easy. Ex: If you have 4 (9.75 X 10.5 inches) pastry sheets, cut each sheet into 3 vertical strips. Then cut each strip into 3 squares for a total of 9 squares per sheet. For large rectangular sheets (9x15 inches), cut 3 vertical strips, then 5 horizontal strips.

Shortcut/Hack for square or rectangular pastries: Before cutting the sheets, place the filling, equally distanced (as seen in photos) on one sheet. Cover with the other pastry sheet, then cut both of them together. Sealing the edges with a fork. Here's my Instagram Reel showing how to do it.

Note 3: Bake time varies depending on brand of pastry. Keep an eye on the pastries during baking. In my experience, baking both trays at the same time bakes the top one faster. To combat this, remove the top tray when it's done and move the bottom tray to the higher rack.

To Freeze:

Freeze before baking: Before applying egg wash, store in an airtight bag/container (in between parchment, if needed) or so they're not touching. Apply egg wash and bake directly from frozen, giving extra bake time as needed. Or defrost in the fridge, then apply egg wash and bake as directed.
Freeze after baking: Allow to cool, then store in an airtight zipper bags or containers. Thaw completely at room temperature (baking directly from frozen will leave the filling cold). Then air-fry or bake at 350F for 8-10 minutes to reheat. I prefer this method - less work, plus they get extra crispy!

Serving: These are best served warm, but are also fine at room temperature. For a party, you can serve these on an electric warming tray or chafing dish (if you have one) and they'll remain warm. Otherwise, you can keep at a low temperature in the oven until ready to serve. But even at room temperature, guests love them!

Storing and reheating: If not freezing, store leftovers in an airtight container in the fridge. Air-fry or bake for 8-10 minutes at 350F to reheat and revive their crispness. Do not microwave as it'll lose the crisp texture and get chewy/tough.

Nutritional Information is per 1 puff pastry.

Nutrition