Description
Golden, flaky Pakistani bakery-style chicken patties filled with spiced shredded chicken, perfect for tea-time, parties, or make-ahead snacks. Crispy puff pastry envelops a savory, aromatic filling that is tender and full of warming spices.
Ingredients
- Chicken Breast: 500g, boiled and shredded
- Onion: 1 medium, finely chopped
- Green Chilies: 2, chopped
- Ginger Garlic Paste: 1 tablespoon
- Salt: 1 teaspoon
- Red Chili Powder: 1 teaspoon
- Black Pepper: 1/2 teaspoon
- Cumin Powder: 1/2 teaspoon
- Oil: 2 tablespoons
- Fresh Coriander: 2 tablespoons, chopped
- Puff Pastry Sheets: 1 pack, store-bought (enough for 8 patties)
- Egg: 1, beaten for egg wash
Instructions
- Preheat Your Equipment: Preheat your oven to 200°C (400°F). Line a baking tray with parchment paper and set aside.
- Combine Ingredients: Heat 2 tablespoons oil in a pan over medium heat. Sauté 1 medium finely chopped onion until golden. Add 1 tablespoon ginger garlic paste and 2 chopped green chilies, cook for 1 minute. Stir in 500g shredded boiled chicken, 1 teaspoon salt, 1 teaspoon red chili powder, 1/2 teaspoon black pepper, and 1/2 teaspoon cumin powder. Mix thoroughly and finish with 2 tablespoons chopped fresh coriander. Remove from heat and let the filling cool completely.
- Prepare Your Cooking Vessel: On a lightly floured surface, lay out puff pastry sheets and roll slightly to even thickness. Cut into 8 equal squares or circles depending on your preferred shape.
- Assemble the Dish: Place a spoonful of cooled chicken filling in the center of each pastry piece. Fold the pastry over to enclose the filling, creating patties. Press and seal edges with a fork to prevent leaks. Arrange assembled patties on the prepared baking tray.
- Cook to Perfection: Brush the tops of the patties with the beaten egg for a glossy, golden finish. Optionally sprinkle sesame or nigella seeds on top. Bake in the preheated oven for 20 to 25 minutes or until the pastry is puffed and deep golden brown.
- Finishing Touches: Remove patties from the oven and transfer to a wire rack to cool slightly. This helps keep the bottoms crisp and prevents sogginess.
- Serve and Enjoy: Serve warm with green chutney, tamarind chutney, or ketchup. Enjoy immediately for best texture and flavor.
Notes
- Egg wash: Brush with beaten egg mixed with a splash of milk for extra shine.
- Cooling the filling: Always cool the filling before sealing to prevent soggy pastry.
- Freezing: Assemble raw patties on a tray, freeze until solid, then store in an airtight container for up to 2 months. Bake from frozen adding a few extra minutes to the cook time.
- Reheating: Reheat in a preheated oven at 180°C (350°F) for 8 to 10 minutes to restore crispiness.
- Seeds: Sprinkle sesame or nigella seeds before baking for visual appeal and extra aroma.
Nutrition
- Serving Size: 1 patty (approx 75g)
- Calories: 230
- Sugar: 1 g
- Sodium: 380 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 14 g
- Cholesterol: 60 mg