Chicken Pastry Puffs (Pakistani Chicken Patties)
This chicken puff pastry recipe for Pakistani bakery-style chicken patties is a perfect teatime snack, appetizer, or even a fun breakfast!
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Ingredients
- ½ lb chicken tenderloins (see notes)
- 1 cup water
- 1 teaspoon crushed ginger
- 1 teaspoon minced garlic
- ½ teaspoon black pepper
- 2 teaspoon distilled white vinegar (see notes)
- 2 teaspoon low-sodium soy sauce
- 2 tablespoon unsalted butter
- ½ chopped yellow onion
- 1 chopped serrano pepper
- 2 tablespoon all-purpose flour
- 1 teaspoon crushed red pepper flakes
- 2 sheets puff pastry
- 1 egg
Instructions
- Add the chicken, water, ginger, garlic, black pepper, vinegar, and soy sauce to a saucepan and cook until done. (see notes)
- Remove the cooked chicken, discard the remaining liquid, shred it, and set aside.
- Melt the butter in a frying pan, add the chopped onions, and cook until they become translucent.
- Add the serrano pepper and red chili flakes, and saute for another 30 seconds.
- Add the flour to the above mixture and stir until you have a thick, cohesive paste. (see notes)
- Mix in the chicken and cool until the mixture is at room temperature. (see notes)
- Preheat the oven to 400° Fahrenheit and line a baking sheet with parchment paper
- Remove your pastry from the fridge, lay it flat, and use a 2 ¼-inch biscuit cutter to make nine indentations.
- Add two tablespoons of the filling in the center of each circle.
- Cover this with the second pastry sheet and cut out all the puff pastries.
- Seal the edges tightly with your fingers and then crimp using a fork. (see notes)
- Chill the prepared parcels in the fridge for 10 minutes.
- Beat the egg yolk and brush on top of each pastry. (see notes)
- Bake for 15-20 minutes till the pastry rises and browns on top. (see notes)
Notes
The chicken - I like to use tenderloins for this recipe. If tenderloins are not an option, you can use boneless chicken thighs.
The vinegar - White distilled vinegar adds flavor and helps tenderize the chicken as it cooks.
Cooking the chicken - Cover the saucepan and cook on high until the liquid starts bubbling. Then reduce the heat and simmer for about 20 minutes, until the tenderloins are cooked.
Preparing the filling - The butter and flour create a roux that helps bind all the other ingredients. This prevents the filling from spilling out as you prepare the pastry puffs. Cool the filling before adding it to the pastry to avoid soggy patties.
Preparing the puffs - Sealing the edges properly before baking the patties is crucial. First, use your fingers to press the edges close, and then crimp them with a fork. Finally, brush some of the egg wash on the edges to help create a seal.
Baking the patties - Preheat the oven well before placing the patties to bake. Please check on them after 15 minutes to ensure you don't overbake them.
Nutrition
Serving: 1pattyCalories: 220kcalCarbohydrates: 15gProtein: 8gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 41mgSodium: 166mgPotassium: 139mgFiber: 1gSugar: 1gVitamin A: 179IUVitamin C: 1mgCalcium: 12mgIron: 1mg
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