Flaky Bakery-Style Chicken Puff Pastry

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Flaky Bakery-Style Chicken Puff Pastry also known as Pakistani Chicken Patties with a flavorful chicken mixture sealed in a flaky Puff Pastry.

Prep Time5

Cook Time15

Assembly Time (per patties)5

Total Time25

Course: Appetizer

Cuisine: Indian, Pakistani

Keyword: chicken patties, chicken puff pastry

Servings: patties

Calories: 129kcal

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

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.

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.

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.

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 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.

Work quickly to prevent the pastry from sticking to your workspace.

Note:

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.