Chicken Puff Pastry (Pakistani Chicken Patties)

Ingredients

• 454 g, cut into 5 cm piecesboneless, skinless chicken breast
• 240 mlwater, for boiling the chicken
• 1 1/2 tsp, dividedkosher salt
• 1 tsp, dividedground black pepper
• 1garlic clove, smashed or cut into a few pieces
• 28 gunsalted butter
• 30 mlavocado oil or another neutral oil
• 3/4 tspcumin seeds, optional
• 1 smallyellow onion, finely chopped
• 1 medium to largeSerrano pepper, deseeded to reduce the heat and finely chopped
• 24 gall-purpose flour (gluten-free flour can be substituted, with varied results)
• 240 mlwhole milk
• 60 mldouble cream
• 2 tbspfresh coriander, finely chopped, optional
• 2 packages, 397–482 g each, thawed but still coldpuff pastry
• 1 smallegg
• 2 tspwater or milk

Instructions

1. 1

   Boil the chicken

   Put the chicken, measured water, 3/4 tsp salt, 1/2 tsp black pepper and garlic in a medium saucepan. Bring to the boil over medium-high heat and cook uncovered for about 25 minutes, until the chicken is cooked through and the water has evaporated. If the water disappears too soon, add a little more; if the chicken is cooked while water remains, raise the heat to evaporate it. Turn off the heat.

2. 2

   Shred the chicken

   Transfer the chicken and any remaining juices to the bowl of a stand mixer fitted with a paddle. Mix on low-medium speed (setting 4) for about 1–2 minutes, until shredded with no large pieces. Alternatively, shred it finely on a cutting board using two forks.

3. 3

   Cook the aromatics

   Wipe out the saucepan and return it to medium heat. Add the butter and oil; when the butter has melted, add the cumin seeds, if using, the onion and Serrano pepper. Cook for about 6 minutes, until translucent, taking care not to brown the onion. Season with the remaining 3/4 tsp salt and 1/2 tsp black pepper.

4. 4

   Finish the filling

   Add the flour and stir for 1 minute to cook off its raw taste. Pour in the milk and cream and bring to a gentle simmer for about 1–2 minutes. Once the mixture begins to thicken, turn off the heat and stir in the shredded chicken and, if using, the coriander. Taste and add more pepper if desired; the seasoning will mellow inside the pastries. Cover and let the filling cool completely, or chill it in the fridge to speed this up.

5. 5

   Prepare the oven

   Preheat the oven to 190°C (375°F), with two racks positioned towards the centre. Line two baking sheets with parchment paper.

6. 6

   Whisk the egg wash

   In a small bowl, whisk the egg with the water or milk.

7. 7

   Cut the pastry

   Unfold one package of pastry on a parchment-lined surface or directly on a prepared baking sheet, keeping the other package refrigerated. Brush the tops of the sheets with egg wash. With a sharp knife or pizza cutter, gently cut the pastry into squares about 8.3 × 8.3 cm, trying not to drag the blade through it.

8. 8

   Fill and seal

   Put about 1 tbsp of chicken filling on each square. Fold one edge over to the opposite edge, nudging the filling towards the edges as needed, then press the edges with a fork to seal. Brush the tops lightly with egg wash and repeat with the remaining pastry and filling.

9. 9

   Bake until golden

   Arrange both baking sheets towards the centre of the oven with space between them. Bake for 30 minutes, or until the pastries on the upper sheet are golden and flaky. Remove that tray and move the lower tray to the upper rack for about 3–5 minutes, until golden and flaky too. Serve warm if possible, or at room temperature.

What are Pakistani chicken patties?

These patties take inspiration from the savoury puff-pastry snacks sold in Pakistani bakeries. A gently spiced chicken filling is enclosed in pastry and baked until crisp and golden.

Here, a creamy sauce helps bind the shredded chicken, while cumin, onion and Serrano pepper add savoury warmth. The folded, fork-crimped shape makes them easy to serve as individual snacks.

Nutrition and macros by portion

The nutrition label shows one serving as written: 124 calories, 10g protein, 3g carbs, 8g fat.

The chicken provides most of the protein, while the pastry and flour contribute carbohydrates. Butter, oil, cream and puff pastry supply much of the fat. For a more balanced plate, serve a couple of patties with a generous portion of salad or vegetables.

A creamy filling that holds together

Chicken: Boiling the breast with garlic, salt and pepper cooks it before it goes into the pastry. Shredding it finely helps distribute the chicken through each small portion.

Flour and dairy: Cooking the flour briefly before adding milk and cream helps make a thick sauce rather than a loose filling. Let the mixture cool completely before assembling so it is easier to handle.

Keep the pastry cold

Cold pastry is easier to cut, fold and seal, and is less likely to become sticky as you work. Leave the second package in the fridge while you prepare the first batch.

Use a gentle cutting motion rather than sliding the blade through the pastry. Cutting can flatten its edges, so a light touch helps keep the layers distinct.

Seal each patty well

Filling: About 1 tbsp per square gives you a guide, but avoid piling it in the middle. Spread it towards the edges as you fold so the seam can meet without being crowded.

Edges: Press the pastry together with a fork to close the seam. A light coating of egg wash on top gives the pastries their baked finish.

Look for colour and flakes

Bake at 190°C for 30 minutes, then check the upper tray for a golden surface and crisp, flaky pastry. The lower tray may need another 3–5 minutes after you move it to the upper rack.

Keep space between the trays so air can circulate. Serve the patties warm for the best contrast between crisp pastry and creamy filling, or let them come to room temperature.

Serve as a snack or starter

These small pastries work well on a party platter or as a savoury snack. Pair them with a crisp salad or sliced vegetables if you want a more balanced plate.

Because the filling is rich and the pastry is crisp, a fresh, tangy accompaniment can provide a pleasant contrast. Keep the pastries warm until serving if you have baked them ahead.

Recipe notes & tips

• Keep the unused pastry package refrigerated while you shape the first batch.
• Cool the filling completely before putting it on the pastry.
• Use a light touch when cutting so you do not drag or compress the pastry.
• Keep the chicken filling modest so the edges can seal neatly.
• Leave space between the baking sheets in the oven.
• Check both trays for golden colour and flaky pastry before serving.

Variations

• Adjust the heat: Remove the Serrano pepper seeds for a milder filling, as directed.
• Add coriander: Stir the chopped coriander into the filling for a fresh herbal note.
• Skip the cumin: Leave out the cumin seeds if you prefer a simpler flavour.
• Try gluten-free flour: Substitute it for the all-purpose flour, bearing in mind that results can vary.
• Use half-and-half: The recipe notes that it can replace the cream; the filling may turn out differently.

Common mistakes to avoid

• Filling while hot: The pastry can become difficult to handle; cool the chicken mixture completely first.
• Letting pastry warm up: Soft pastry is harder to shape; keep the second package in the fridge and work promptly.
• Overfilling the squares: The edges may not meet; use about 1 tbsp and spread the filling towards the edges as you fold.
• Dragging the knife: Pressed pastry edges may not lift as well; cut gently without sliding the blade.
• Browning the onion: It can change the intended soft filling texture; sauté only until translucent.
• Leaving the lower tray in place: It may need more time than the upper tray; move it to the upper rack for 3–5 minutes.

How to store

Cool leftover patties and store them in an airtight container in the fridge. Reheat in the oven until warmed through and crisp again; the recipe also describes freezing and reheating, but gives no specific storage duration here.

Frequently asked questions