These Pakistani style Chicken Patties are a delicious snack or appetizer made with seasoned chicken wrapped in flaky puff pastry come together as quick as they’ll be gone!
We can guarantee these chicken patties are the perfect snack for your weekend chai or coffee. They remind us of those bakery-style puffs. So it’s amazing how easy they are to make!
When we were growing up, we would definitely request these chicken puffs a lot – maybe even every Sunday!
We’d often enjoy it in that lull of time between a late breakfast, and dinner time. The house would be filled with the scent of freshly baked pastries!
There is nothing like the scent of freshly baked pastries. Especially when they’re wrapped in buttery puff pastry! These chicken patties are definitely best served fresh.
And of course, mom was just as happy to make us these chicken patties, because these are actually super quick to make.
Yet, these Pakistani style chicken patties are fancy enough to serve for any guests you might have!
Recipe for Pakistani Chicken Patties
The chicken patties are a two part process: 1) filling, and 2) assembly.
Step #1: Filling
The filling for these chicken patties is made with boiled and shredded chicken, a few spices, that are definitely in your pantry: salt, pepper, cumin, tomato paste, and hot sauce.
You can also add curry leaves for that extra flavor, but this tastes great even without it!
You can make them even quicker and cut down some work by using store-bought Rotisserie Chicken instead of boiling chicken.
Make-ahead tip: Make and cool the filling a day before, then fill and bake the chicken patties fresh whenever you are ready to serve them!
Step #2: Assembly
Once the filling for the chicken patties is ready, it’s time to prepare your puff pastry.
Thaw the puff pastry, either at room temperature for about 20 minutes, or overnight. It should be soft enough to be pliable but not so soft that the butter is melting.
Cut the puff pastry into 3-inch squares. We had about 18-20 triangles from the 2 sheets.
Fill with about 2 tablespoons of the filling onto one side of the triangles, leaving space along the edges.
Brush the edges with water, and fold the triangles. Use the tines of a fork to seal the triangles, and poke some holes on the top to create steam vents.
Brush with an egg or egg whites for a golden brown finish.
Step #3: Bake the Chicken Patties
Preheat your oven to 425ºF.
Once assembled, transfer the chicken patties to a baking tray that has been lined with parchment paper.
Bake the chicken patties in the oven for 10 mins at 425ºF, then lower the temperature to 375ºF for another 10-15 mins until golden brown.
Starting the baking at a higher temperature allows the puff pastry to get really crispy on the inside, but tender and flaky on the inside.
How to serve Chicken Patties?
These are perfect as a weekend snack with your afternoon tea.
If you’re entertaining, these chicken puffs are perfect as part of a snack platter for your next afternoon gathering. Serve alongside other favorites like Shami Kabab or Channa Chaat!
Enjoy!
If you give this recipe a try, we’d love to see it! Tag us on Instagram @thespicemess
Ready to make Chicken Patties?
Chicken Puffs
Ingredients
- 1 Chicken breast see notes
- 2 – 3 tbsp Tomato paste
- 1 tsp Cumin powder
- 1 tsp Black pepper powder
- 1 Onion small, chopped
- 3-5 Curry leaves optional
- 3-4 tbsp Hot sauce to taste
- 3 tbsp Oil
- 2 sheets Puff Pastry
- 1 egg beaten or 3 tbsp egg whites
Instructions
Filling
- In a pot, add water and boil chicken until cooked. Strain chicken. Alternatively, you can use pre-cooked rotiseerrie chicken and skip this step.
- Shred chicken breast
- In a pot add oil on slow heat add curry leaves (if using) and cook for few minutes until fragrant.
- Add chopped onion and cook till soft and translucent. Add the shredded chicken, tomato paste, cumin powder, black pepper and hot sauce. Mix well.
- Remove from heat and set aside for about an hour until the filling has cooled. This step can be done in advance.
- In the meantime, if making chicken patties the same day, remove the puff pastry is in the freezer, let it thaw at room temperature for at least 20 minutes, until it's pliable and ready to use.
Assembly
- Preheat oven to 425ºF (or based on instructions on package)
- Roll out the puff pastry a little. Then cut the puff sheets in squares, about 3 inch squares – you'll have about 18-20 squares between the two sheets.
- Add 2 tablespooons of the cooled chicken mixture to one side of each triangle. Brush the edges with water and fold it into a triangle. Use a fork to bind the edges together, and pierce the top with a fork for the steam to escape.
- Once assembled, brush the tops with the egg or egg whites.
- Bake for 10 mins at 425ºF. Then wiithout opening the oven door, reduce the oven temperature to 375ºF and cook for another 10-15 mins until golden brown.
- Serve fresh with your favorite hot sauce, chutneys or ketchup. Enjoy!