Imagine biting into a golden, flaky parcel, only to discover a creamy, savory chicken filling that’s simply bursting with flavor. That’s the magic of Pakistani Chicken Patties, a beloved bakery snack that holds a special place in the hearts of so many. It’s a taste of home, a bite of pure, unadulterated comfort.
This recipe is your passport to recreating that magic in your own kitchen. We’re talking about a foolproof method that delivers incredibly flaky, buttery pastry wrapped around a perfectly seasoned, creamy chicken filling. Get ready to impress everyone, from your family to your most discerning guests.
What Makes These Patties So Special?
Walk into any Pakistani bakery, and you’ll find these golden treasures nestled alongside samosas and sweet treats. They’re more than just a snack; they’re a staple of teatime, a star at parties, and a delicious piece of culinary heritage. The contrast of textures is what truly captivates—the shatteringly crisp layers of pastry giving way to that rich, velvety interior.
Their origin story is a fascinating blend of cultures. While deeply embedded in Pakistani food culture today, the concept of savory puff pastry pies likely traveled from 18th-century Britain during the colonial era. It’s a beautiful example of how recipes travel and adapt, becoming something entirely new and beloved in a different part of the world.
For anyone who grew up with them, the taste is a direct line to fond memories. And for those trying them for the first time, well, prepare for a new addiction. They’re that good, honestly, and surprisingly straightforward to make.
Ingredients Needed for the Recipe
Gathering your ingredients is the first step on this delicious journey. You’ll be pleased to see that most of these are pantry staples, with nothing too obscure or hard to find. Let’s break it down, so you’re perfectly set up for success.
For the Chicken Filling
- Chicken Breast: One pound of boneless, skinless chicken breast, cut into chunks. This is the traditional choice for its lean, shreddable texture.
- Water, Salt & Pepper: Simple essentials for boiling the chicken, which infuses it with a subtle, seasoned base flavor.
- Garlic Clove: Just one, smashed, to add a gentle hum of aroma without any sharp, raw garlic taste.
- Butter & Oil: A blend of unsalted butter for rich flavor and a neutral oil like avocado to keep things from getting too heavy.
- Cumin Seeds: Optional, but they add a warm, earthy, and distinctly South Asian note to the foundation of the filling.
- Onion & Serrano Pepper: Finely chopped yellow onion and a deseeded Serrano for flavor, not just heat. They create the aromatic base.
- All-Purpose Flour: This is our thickening agent, crucial for creating the luscious, creamy white sauce, or roux.
- Whole Milk & Heavy Cream: The dynamic duo for the sauce! The milk provides the body, while the cream adds an irresistible richness.
- Cilantro: Also optional, but a sprinkle of fresh, chopped cilantro at the end brings a lovely, bright freshness to the rich filling.
For Assembling the Patties
- Puff Pastry Sheets: Two boxes of store-bought puff pastry, thawed but still cold. This is our secret weapon for achieving those perfect, flaky layers without the fuss.
- Egg & Water/Milk: For the egg wash, which gives the pastries their beautiful, glossy, and golden-brown finish.
The Best Puff Pastry to Use
Not all puff pastries are created equal, and the brand you choose can make a real difference in your final result. It’s all about the butter content and how the layers are formed. A higher-quality pastry will simply taste better and puff up more dramatically.
Pepperidge Farm is a reliable, widely available option that works beautifully for this recipe. If you’re feeling a bit fancy, Dufour Pastry Kitchens offers a more artisanal, all-butter pastry that is truly exceptional. For an authentic touch, check a local South Asian grocery store for brands like Aman, which often yield a flakier, larger pastry.
The key, regardless of brand, is to keep it cold. A chilled pastry is a flaky pastry. Trust me on this one, letting it get too warm and soft is the one thing you want to avoid for the best texture.
How to make Chicken Puff Pastry (Pakistani Chicken Patties)?
Now for the main event! Don’t be intimidated—the process is a series of simple, satisfying steps. Just follow along, and you’ll be rewarded with a tray of gorgeous, golden patties that look and taste professional.
Preparing and Cooking the Chicken
Start by placing your chicken pieces in a medium saucepan with a cup of water, three-quarters of a teaspoon of salt, half a teaspoon of black pepper, and the smashed garlic clove. Bring this to a boil over medium-high heat and let it cook, uncovered, until the chicken is thoroughly cooked and the water has completely evaporated. This method, a classic ‘Desi’ technique, ensures all the flavor from the broth is absorbed back into the meat.
If the water evaporates before the chicken is done, just add a little more. Conversely, if the chicken is cooked but there’s still water, crank up the heat to boil it off. You want a dry-ish pan of perfectly cooked, seasoned chicken. Once it’s ready, turn off the heat.
Shredding the Chicken Perfectly
Here’s a fantastic little hack: transfer the warm chicken and any lingering juices to the bowl of a stand mixer fitted with a paddle attachment. Mix on a low-medium speed for just a minute or two. You’ll be amazed at how quickly and evenly it shreds!
If you don’t have a stand mixer, no worries at all. Simply use two forks on a cutting board to shred the chicken manually. You’re aiming for a texture that’s finely shredded, not pasty or ground. Once shredded, set the chicken aside for its grand finale.
Building the Creamy Filling
Wipe that same saucepan clean and return it to the stove over medium heat. Add the butter and oil. Once the butter has melted and foamed slightly, it’s time for the cumin seeds (if using), followed by the finely chopped onion and Serrano pepper. Sauté this aromatic trio until the onions are soft and translucent, about five to six minutes. You’re not looking for color here, just softened sweetness.
Now, season this base with the remaining salt and pepper. Adding seasoning in stages like this helps build a more complex, rounded flavor profile. Next, sprinkle in the three tablespoons of flour and cook, stirring constantly, for about a minute. This cooks out the raw flour taste and prepares it to thicken our sauce.
Creating the Luscious Sauce
Slowly pour in the whole milk and heavy cream while stirring continuously. Bring the mixture to a gentle simmer—you’ll feel it start to thicken almost immediately. Let it bubble gently for just a minute or two until it’s nicely thickened, then turn off the heat.
Stir in the shredded chicken and the optional cilantro until everything is beautifully combined. Take a moment to taste it—this is your chance to adjust the seasoning. Be a little generous, as the flavor will mellow slightly once encased in the pastry. Your filling is now complete!
The Crucial Cooling Step
This might be the hardest part: patience. You must allow the chicken filling to cool completely before you assemble the patties. Cover the saucepan and pop it into the refrigerator to speed up the process.
Working with warm filling is the enemy of flaky pastry. It will melt the butter layers within the pastry dough before it even hits the oven, resulting in a denser, less puffy patty. A cool filling ensures those distinct, buttery layers can puff up to their full, glorious potential.
Assembling Your Patties
Preheat your oven to 375°F (190°C) and position two racks in the center. Line two standard baking sheets with parchment paper. In a small bowl, whisk one egg with two teaspoons of water or milk to create your egg wash.
Take one box of your pastry sheets from the fridge (keep the other cold until needed). Unfold the sheets and place them directly onto your parchment-lined baking sheet. Lightly brush the top of the pastry sheets with the egg wash—this will help the layers stick together when folded.
Cutting and Filling like a Pro
Using a sharp knife or a pizza cutter, gently cut the pastry into squares. For a standard sheet, you can usually get three strips one way and three the other for nine squares. Don’t drag the knife; use a gentle pressing motion to preserve the pastry’s delicate layers.
Place about one tablespoon of the cooled chicken filling onto one half of each square. Then, fold the other half over to create a rectangle, gently pressing out any air pockets as you go. Use the tines of a fork to firmly crimp and seal the edges shut. Don’t worry about perfection; a little filling peeking out can caramelize deliciously in the oven.
Baking to Golden Perfection
Give the tops of your assembled patties one more light brush with the egg wash. This is what gives them that gorgeous, professional-looking golden shine. Now, place both baking sheets in your preheated oven.
Bake for about 30-35 minutes. Ovens have personalities, so keep an eye on them. The pastries on the top rack will often brown faster. When they’re golden and beautiful, take that tray out and move the bottom tray up to finish baking and achieve the same perfect color. And there you have it—your kitchen now smells incredible.
How to Store and Reheat for Best Results
So you’ve made a fantastic batch, but what about leftovers? Or better yet, how can you get ahead for a party? These patties are wonderfully cooperative when it comes to storage and reheating, which makes them a fantastic make-ahead option.
For short-term storage, let the baked patties cool completely, then place them in an airtight container in the refrigerator for up to three days. To reheat, never use a microwave—it will turn your flaky masterpiece soft and chewy. Instead, pop them in an air fryer or a 350°F oven for 8-10 minutes to bring back their wonderful crispness.
For long-term storage, you can freeze them either before or after baking. To freeze unbaked, assemble the patties but skip the egg wash. Freeze them solid on a tray before transferring to a freezer bag. Bake from frozen, just adding a few extra minutes to the baking time. To freeze baked, let them cool completely, then freeze. Reheat from frozen in the oven or air fryer. It’s like having gourmet appetizers on demand!
Tips
A few final pieces of wisdom from Kelsey, who has tested this recipe to perfection, can make all the difference between a good patty and a great one. They’re all about respecting the ingredients and the process.
Always keep your puff pastry cold. Work quickly, and if the pastry or filling starts to feel warm, don’t hesitate to pop everything back in the fridge for ten minutes. A hot oven is your friend—baking at 375°F or higher ensures a good, strong steam push for maximum puff.
When sealing the edges, be firm but gentle. A good seal prevents the filling from leaking out too much, but a little oozing is part of the charm. And finally, let the baked patties rest for a few minutes after they come out of the oven. They’re dangerously tempting straight from the tray, but a brief rest allows the filling to set slightly, making them easier to eat.
Creative Variations to Try
Once you’ve mastered the classic, feel free to get creative and make this recipe your own. The basic formula is a perfect canvas for all sorts of delicious experiments. Why not add a little shredded mozzarella or cheddar cheese to the filling for a gooey, cheesy surprise?
You can play with the spices, too. A pinch of garlic powder, a dash of paprika, or even a sprinkle of chaat masala can add a new dimension of flavor. For a vegetable-packed version, try adding some sautéed corn, peas, or finely diced bell peppers to the chicken mixture.
And if you want to make them vegetarian, simply omit the chicken and use an equal volume of mixed vegetables. The possibilities are truly endless, and each variation can become a new family favorite.
What to Serve With Your Chicken Patties
These patties are incredibly versatile. They are a star all on their own, but pairing them with the right accompaniments can turn them into a full-blown feast. For a truly authentic experience, serve them with a side of tangy tamarind chutney (imli ki chutney) or a vibrant green cilantro-mint chutney.
They are the ultimate snack for chai time, paired perfectly with a steaming cup of masala chai. For a party, arrange them on a platter alongside other finger foods like samosas and pakoras. They also make a fantastic appetizer before a larger South Asian meal, or even a fun and different main course with a simple side salad.
No matter how you serve them, one thing is guaranteed: they will disappear quickly. So, take a deep breath, roll up your sleeves, and get ready to create something truly special. Happy cooking!
Chicken Puff Pastry (Pakistani Chicken Patties) Recipe
Description
Creamy, flavorful chicken filling in flaky, buttery puff pastry…completely irresistible! Inspired by the bakeries of Pakistan, this Chicken Puff Pastry recipe is a sure crowd pleaser and the perfect snack/appetizer to make-ahead and freeze. Includes tips on working with store-bought pastry to get perfect puffs every time. Tested to perfection!
ingredients
For the Filling
For the Puff Pastry
Instructions
-
Boil chicken
Place the chicken, measured water, 3/4 tsp salt, 1/2 tsp black pepper, and garlic clove in a medium saucepan. Bring to a boil over medium-high heat, and allow to boil, uncovered, until the chicken is cooked through and the water completely evaporates (~25 min). If the water evaporates too quickly, add a little water until it cooks through. If the chicken cooks and starts shedding while water remains, increase the heat to evaporate remaining water. Turn off the heat. -
Shred
Transfer the chicken with any leftover juices to an electric mixer bowl with a paddle attachment. Turn the mixer ON to low-medium speed (4). Mix until the chicken is shredded and no large chunks remain (~1–2 min). Alternatively, finely shred on a cutting board using 2 forks. -
Make filling
Wipe the saucepan clean and place it back over medium heat. Add the butter and oil. Once the butter melts, add the cumin seeds (if using), onion, and green chili pepper. Sauté until translucent (~6 min), taking care not to brown the onion. Season with the remaining 3/4 tsp salt and 1/2 tsp black pepper. -
Finish filling
Add flour and cook, stirring, for 1 minute to remove the floury taste. Pour in the milk and heavy whipping cream and bring to a gentle simmer (~1–2 min). Once it starts to thicken, turn off the heat and add the shredded chicken. Stir to combine. Mix in cilantro, if using. Taste and add more pepper, if you'd like. Cover and allow to completely cool. You can place in the fridge to speed up chilling. -
Prep oven
Preheat oven to 375°F/190°C and place 2 oven racks toward the center of the oven. Line 2 baking sheets with parchment paper. -
Make egg wash
In a small bowl, whisk egg with water/milk. -
Prep pastry sheets
Unfold and lay 1 box of pastry sheets flat on a parchment-lined surface or directly on your baking sheet (keep the other box refrigerated). Use a pastry brush to brush the top of the sheets with the egg wash. Use a sharp knife or pizza cutter to gently cut the pastry sheets into approximately 3.25" X 3.25" squares. -
Add filling
Use a cookie scoop to add about 1 tbsp of the chicken to each square. Then close the pastry by folding one edge of the square over to the opposite edge, distributing the chicken toward the edges as needed. Seal the edges by indenting with a fork. Brush the top of each pastry with a light coat of egg wash. Repeat with remaining pastries. -
Bake
Place both baking sheets toward the center of your oven (keep space between them). Bake for 30 minutes, or until the pastries on the top sheet are golden brown and flaky. Remove the top tray from the oven and shift the bottom tray to the top rack until it's also golden and flaky (~3–5 min). Serve warm or at room temperature.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 124kcal
- % Daily Value *
- Total Fat 8g13%
- Saturated Fat 3g15%
- Trans Fat 0.1g
- Cholesterol 49mg17%
- Sodium 108mg5%
- Potassium 195mg6%
- Total Carbohydrate 3g1%
- Dietary Fiber 0.3g2%
- Sugars 1g
- Protein 10g20%
- Calcium 38 mg
- Iron 0.4 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Freeze before baking: Store unbaked pastries in an airtight container. Apply egg wash and bake directly from frozen, adding extra bake time as needed.
- Freeze after baking: Cool completely, then freeze in airtight bags. Reheat in oven or air fryer at 350°F for 8–10 minutes.
- Do not microwave: It will make the pastry chewy and lose its crispness.
- Leftover filling? Use as sandwich filling, naan pizza topping, or stuffing.
