Description
These Easy Chicken Patties are inspired by Pakistani bakery-style snacks, featuring a flavorful spiced chicken filling encased in crispy puff pastry. Perfect as a savory appetizer or snack, they can be baked or fried to golden perfection and served with your favorite chutney or dipping sauce.
Ingredients
Scale
Chicken Filling
- 2 cups cooked chicken, shredded
- 1 medium onion, finely chopped
- 2 tbsp vegetable oil
- 1 tsp ginger-garlic paste
- 1/2 tsp red chili powder
- 1/2 tsp turmeric powder
- 1 tsp garam masala powder
- 1/2 tsp cumin powder
- 1/4 tsp cinnamon powder
- Salt to taste
- 1/4 cup fresh cilantro, chopped
- 1/4 cup frozen peas (optional)
- 1 tbsp lemon juice
- 1/4 cup breadcrumbs
Pastry & Finishing
- 1 package puff pastry sheets (about 10-12 sheets)
- 1 egg, beaten (for egg wash)
- Vegetable oil for frying or baking
Instructions
- Sauté Onions: In a large skillet, heat 2 tablespoons of vegetable oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
- Add Aromatics: Stir in the ginger-garlic paste and cook for another minute until fragrant, releasing its aroma.
- Bloom Spices: Add red chili powder, turmeric, garam masala, cumin, cinnamon powder, and salt. Cook the mixture for 2 minutes so the spices release their flavors.
- Incorporate Chicken: Mix in the shredded cooked chicken thoroughly with the spices and cook for another 3-4 minutes, ensuring the chicken is well coated.
- Add Herbs and Peas: Stir in chopped cilantro, frozen peas if using, and lemon juice. Cook for 2 more minutes then remove from heat to cool.
- Bind Filling: Once the chicken mixture is cool, mix in the breadcrumbs to help bind the filling together for easier shaping.
- Prepare Pastry: Preheat oven to 375°F (190°C) if baking. On a lightly floured surface, roll out puff pastry sheets and cut into 4×4 inch squares.
- Fill and Shape Patties: Place a spoonful of the chicken filling in the center of each square. Fold the pastry over to form a triangle or rectangle and press edges to seal, crimping with a fork if desired.
- Egg Wash: Brush each patty with the beaten egg to ensure a beautiful golden finish during cooking.
- Cook Patties: For baking, place patties on a lined baking sheet and bake for 20-25 minutes until golden and crispy. For frying, heat vegetable oil in a frying pan and fry patties for 3-4 minutes per side until golden.
- Serve: Serve the patties hot with chutney or your preferred dipping sauce for a delicious snack or appetizer.
Notes
- You can use freshly cooked chicken or leftover chicken for the filling.
- Optional peas add a pop of color and sweetness to the filling.
- Breadcrumbs help bind the filling so it doesn’t fall apart inside the pastry.
- These patties can be baked or fried depending on your preference for a healthier or crispier result.
- Make sure the filling is cooled completely before assembling to prevent the pastry from becoming soggy.
