Fresh from the bakery oven, these Desi chicken patties were (still are) one of my favorite childhood snacks. Crispy puff pastry that kept on flaking with every bite, the ‘milky’ chicken filling and the top circle of puff pastry that we would eat plain or dip in tea. The round ones were always stuffed with chicken, and the triangle ones were usually stuffed with potatoes/vegetables.
Unfortunately, concerns of hygiene have limited my intake of chicken patties. Though they are available at bakeries where I can be assured that the quality is maintained, those ones just don’t have that typical Pakistani bakery taste. The only ones that I do eat (when I pass by the area) are Crispo. Crispy & flaky filled to the brim with this spicy chicken mixture. Absolutely the best chicken patties in town. Plus they do away with the top layer so you are saved from getting all the pastry crumbs on your dress.
The difficulty in finding a hygenic chicken patties from outside is what prompted me to think about making it at home. Plus I have this chef friend of mine who shared pictures of chicken patties that she made at home which spurred me into action. She’s one of those rare individuals who is always to share recipes to help out others – have taken her recipe as in inspiration and then added my own twists.
The trick to making delicious chicken patties is the white sauce – it’s what binds the shredded chicken together and gives it that characteristic bakery flavor that we all love.
Start with rolling the puff pastry. Make sure you use a proper board or a rolling sheet. Sprinkle lots of flour. Don’t let the puff pastry stick to the board.
Use a steel cutter to cut out circles or just use a glass if you can’t find anything.
Spoon some filling in the middle. Be generous but make sure it doesn’t spread too much.
Apply egg wash at the edges and close with another puff pastry circle.
Leave as is or use a fork to create a design around the edges.
Make a cup of tea, sit in the sun and enjoy crispy, flaky chicken patties. Repeat till you run out of chicken patties.
You will never look at store-bought chicken patties the same after you have had these.
- For Chicken:
- 2 tablespoon oil
- 1 teaspoon garlic paste
- 1 teaspoon ginger paste
- 250 grams boneless chicken, cubed
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ – 1 teaspoon red chili flakes
- 2 teaspoon vinegar
- ½ cup water
- For Chicken Filling:
- 3 tablespoon butter
- 1 tablespoon oil
- 1 garlic clove, sliced
- 1 small onion, finely chopped
- 2 tablespoon flour
- ¾ cup – 1 cup milk
- 1 chicken cube
- ½ - 1 teaspoon salt
- ½ -1 teaspoon black pepper
- ¼ - ½ teaspoon red chili flakes
- ½ teaspoon mixed Italian herbs (you can also use just basil or oregano)
- 1 kg puff pastry (or puff pastry sheets, whatever is available)
- Flour, to dust
- 1 egg (for egg wash)
- For Chicken: Heat oil in a pan and sauté garlic & ginger paste for a minute. Add chicken and spices and cook till chicken changes color. Add water and cook the chicken till it’s tender and water has evaporated.
- Let the chicken cool and then shred by hand or in a food processor.
- For Chicken Filling: Heat butter & oil in a medium sauce pan.
- Sauté sliced garlic till light golden and then onions till translucent. Add flour while whisking and cook for about a minute till the raw flour taste is gone.
- Add ¾th cup milk, chicken cube, black pepper, salt, chili flakes & Italian herb. Keep whisking for 2-3 minutes till mixture is thick and no lumps remain.
- Add shredded chicken and mix well. Taste, season and add more milk if necessary. Let cool completely before using the mixture to make chicken patties.
- Defrost puff pastry block in the fridge. Cut a rectangle from your puff pastry block and roll it out. Sprinkle flour on the surface and on the top of the pastry sheet so it becomes easy to roll.
- Grease a baking sheet with oil and keep aside.
- Cut out pastry rounds using a cookie cutter or use a steel glass if not available. Put one teaspoon of filling in the middle. Brush egg at the edges and then cover with another pastry round. Make sure it’s closed from the edges and crimp with a fork if you want.
- Repeat with remaining patties.
- If you are baking right away then brush patties with lightly beaten egg.
- Bake at 200 C for 35 – 40 minutes or until patties turn light golden brown.
- The chicken patties can also be kept in the freezer. Line the prepared patties on a baking sheet ½ inch apart from one another and freeze for about an hour till they harden. Transfer to a zip-lock bag and store in the freezer till ready to bake.
- Take out desired number of chicken patties from the freezer and then put them on a parchment lined baking sheet. Brush with lightly beaten egg and bake for 45 minutes till light golden brown.
If you are using puff pastry sheets, then you just need to defrost and cut into circles as they are already rolled thinly enough. In order to save the re-rolling time make puff pastry triangles or squares using the same method and filling.
Make sure you roll out puff pastry in a cool place in the kitchen as it can become difficult to manage when warm. Either roll in a cool place or make chicken patties when the oven & stoves are not in use.