Flaky Bakery-Style Chicken Puff Pastry, also called Pakistani Chicken Patties, are crispy pastries filled with creamy shredded chicken. These are Pakistani Bakery-Style Patties but made so much better. They’re a favorite in Pakistani bakeries and perfect for Iftar, snacks, or guests. This post includes pro tips and freezing instructions!
WHAT IS CHICKEN PUFF PASTRY?
Flaky Bakery-Style Chicken Puff Pastry, also known as Pakistani Chicken Patties, are made with puff pastry cut into triangles (like my Beef Patties), squares, or circles. They’re filled with a creamy, flavorful shredded chicken mixture. This Pakistani Appetizer recipe is perfect for Iftar.
I’ve tried chicken patties from many South Asian stores and bakeries across America, but they all boil the chicken, making the filling bland and smelly. Back in the '90s, when I visited Karachi, there was a bakery near my paternal grandmother’s home that made the most perfect Chicken Patties—I can still remember the taste! After years of experimenting, I finally nailed that exact recipe.
The creamy chicken filling has one secret tip and two secret ingredients that take it from good to Oh my GOD! This is AMAZING! First, we don’t boil the chicken—we sauté the marinated chicken for extra flavor. Second, we use Homemade Tikka Masala and roasted coarse cumin. If there’s one recipe that stands out from all the other chicken patties, this is it!
STEPS IN MAKING...
- Marinate the chicken.
- Sauté the chicken.
- Make the creamy chicken mixture.
- Thaw the puff pastry sheet.
- Assemble!
INGREDIENTS
- Chicken – I used chicken breast, but chicken thighs work too.
- Ginger Garlic Paste – I used homemade, but store-bought is fine.
- Onion – I used red onion, but yellow or white onions work as substitutes.
- Butter – I used salted butter, but unsalted is fine.
- Heavy Whipping Cream – Use only heavy whipping cream, not milk! It adds richness and creaminess to the chicken mixture.
- Chicken Cube – Adds extra flavor to the filling.
- Egg Wash - Whisk one egg with about a tablespoon of water whisk together well!
- All Purpose Flour - It binds the filling together and it prevents the chicken filling from releasing water.
HOW TO MAKE CHICKEN MIXTURE FOR THE PUFF PASTRY?
Marinate the chicken with homemade ginger garlic paste, salt, red chili powder, Tikka Masala, and fresh lemon juice.
Add chicken in the medium-size pot with little water and a chicken cube. Cover the lid and let it cook until the chicken is fully cooked.
This is what it should look like.
Shred the chicken with a hand mixture or standing mixture.
In the same pot that you made the chicken. Add oil and butter and let the butter melt.
Add onion and soften the onion.
Next add heavy whipping cream.
Add the salt and powered spices.
Now add the all purpose flour and whisk the mixture well.
Add the shredded chicken and mix.
Next add the green pepper and cilantro.
The mixture should look like this. Place the mixture in the refrigerator if you are not going to assemble right away.
CUTING OUT THE PUFF PASTRY AND ASSEMBLE!
Open up a pastry sheet.
With a shaper like you see in the picture above, knife, or a pizza cutter cut the desired shape.
Take off the excess pastry sheet if any.
Place some chicken mixture on one side of puff pastry.
Cover it with the other side.
Seal it with a sealer or a fork.
Whisk an egg wash together.
Apply the egg wash with a brush on top.
Sprinkle some Nigella seeds and Sesame Seeds on top. Bake it for some minutes or freeze it.
And Done! Enjoy with some Khaati Meethi Chutney.
PRO TIPS
- Never substitute boiled chicken in this recipe—it will change the flavor completely.
- Always marinate the chicken for at least 15-30 minutes.
- When sautéing, cover the pan with a lid so the chicken cooks through before shredding.
- Keep the puff pastry sheet chilled—it’s easier to handle, won’t get sticky, and keeps the layers flaky.
- If baking immediately after assembling, preheat the oven to 350°F while you work.
- Work quickly to prevent the pastry from sticking to your workspace.
- Use a pizza cutter or a sharp knife to cut the pastry.
HOW TO STORE IT?
- If you prepare the chicken filling but don’t assemble the patties, store it in an airtight container in the refrigerator. Do not freeze it, as it will release excess liquid when thawed.
- If you assemble the patties but don’t bake them, place them on a baking tray or plate in the freezer, ensuring they don’t touch to prevent sticking. Freeze for 30 minutes until firm, then transfer them to a ziplock bag and store in the freezer.
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Let's Make Bakery-Style Chicken Patties!!!
Flaky Bakery-Style Chicken Puff Pastry
Equipment
- Standing mixture or Beater
Ingredients
Marinate
- 1 lbs chicken breast or chicken thighs
- 3 tbsp ginger garlic paste if you use store-bought use 1 tbsp of store-bought ginger garlic paste
- 1 tbsp homemade tikka masala can use store-bought but the taste may differ.
- ½ tsp red chili powder
- ½ tsp kosher salt
- ½ tsp fresh lemon juice
Chicken Mixture
- ½ medium onion finely chopped
- ½ green chili pepper finely chopped
- 1 tsp cilantro fresh, finely chopped
- 2 tbsp butter
- ½ cup heavy whipping cream
- 1 Bouillon Chicken Cube
- 1 tbsp all purpose flour
Salt & Powdered spices
- 1 tbsp crushed red pepper flakes
- ½ tsp black pepper
- 1 tsp paprika
- 1 tsp roasted course cumin or cumin powder
- ½ tsp kosher salt or as needed
Others
- water
- 1-2 puff pastry sheet
Egg wash
- 1 egg wash
- 1 tbsp water
Seeds
- 1 tbsp nigella seeds kalongi
- 1 tbsp sesame seeds
Instructions
Marinate
- In a bowl, add chicken, red chili powder, ginger garlic paste, salt, tikka masala, fresh lemon juice and mix together.
- Cover with lid and place in the refrigerator for 15-30 minutes.
Shredded Chicken Mixture
- In a medium-size pot, on medium heat, add the marinated chicken mixture.
- Sauté around for 3-4 minutes
- Then add ¼ cup of water and mix well.
- Next turn the stove to medium-low.
- Cover with lid and let it cook for 2 minutes.
- Then uncover it keep sauté the chicken with water and a chicken cube.
- Mix well!
- Do the last 2 steps 4-5 times or until the chicken is fully cooked. If you need more water add ⅛ cup of water until the chicken is fully cooked.
- Turn off the stove. Take the pot off the stove. Let it cool down for 10-15 minutes.
- In a standing mixture with a wire whisk attachment. Shred the chicken on the speed of 5-6 or medium speed.
- Once it's shredded, keep aside.
Chicken Mixture
- In the same pot that you made chicken, add oil and butter on medium-heat.
- Let the butter melt and add onion and lightly sauté it until it softens.
- Add heavy whipping cream, salt, and powdered spices.
- Mix well! Now add all purpose flour and with a whisk, start whisking make sure there are no lumps.
- Add the shredded chicken and mix well!
- Now add the green pepper and cilantro and mix well
- Turn off the stove.
- Set aside at this time if you're going to assemble right away if you're going to assemble later please store it in an air-tight container in the refrigerator.
Assemble
- Take the Puff Pastry out of refrigerator or thaw the Puff Pastry sheets from the freezer.
- Preheat the oven for 350℉.
- With a shaper, knife, or a pizza cutter cut the desired shape.
- Take off the excess pastry sheet if any.
- Place 1 tbsp chicken mixture on one side of puff pastry.
- Cover it with the other side.
- Seal it with a sealer or a fork.
- Whisk an egg and 1 tbsp water together.
- Apply the egg wash with a brush on top of the chicken patties.
- In a little bowl, add Nigella Seeds and Sesame Seeds together.
- Sprinkle some Nigella seeds and Sesame Seeds on top of where you brush the egg wash.
- Place patties in a bakery tray that is lined up with parchment paper.
Bake Instructions
- Bake for 12-14 minutes if you plan to bake it right away or until it's golden from the top. After assembling it and freeze it without baking. (see storage instruction above.)
- If bake frozen then bake it for 25-30 minutes or until it's golden from the top.
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