Puff pastry and chicken tikka happen to be a couple of my favorite things, so of course I mashed them into one ultimate snack. Chicken patties are well loved and widely available across Pakistan and in the homes of the people you visit for chai, but they’re also readily available in my home, because I ALWAYS have a batch of these in my freezer, no exaggeration intended. I not only make these in bulk for ramadan, but all year round, because they bring me a little closer to my home town, Lahore. Fun fact: one year my husband visited Lahore without me and the kids(how horrible of him) and I made him bring me chicken patties from my favorite bakery in his carry on. It’s safe to say I have an obsession, and you’ll be obsessed with these too. Just make them and see.
Here’s what you’ll need for a big batch.
1 pound boneless chicken cubes
1 bay leaf
1/4 tsp salt
Spices from Tikka Recipe or 2 Tblspn Tikka Masala
1/4 cup cream (heavy cream/table cream)
2 boxes Puff Pastry
1 egg, beaten for egg wash
Preheat your oven to 410 F
Start off by cooking your chicken. In a medium pot add the chicken, bay leaf, peppercorns and salt with 1/2-3/4 cups water. Bring to a boil then simmer, half covered, until he chicken is cooked through. Then remove the lid and turn the heat up a bit, so the remaining water can evaporate. Remover the bay leaf and peppercorns. Add the spices and the cream, then mix together, breaking down try hick den pieces with a wooden spoon while it’s cooking. The chicken will be so tender from cooking in the water that it’ll break down fairly easily. Then once mixture resembles shredded chicken turn off the heat and let it cool for ten minutes. You want almost all of the liquid to have dried up, but please don’t overcook and dry out your chicken completely.
The puff pastry I use is in square sheets. I rolled it out just a smidge thinner, then cut it into 8 rectangles, then cut each rectangle diagonally to create a triangle. Place about 1 tsp of chicken filling at the bottom and roll up like a croissant. Place on your lined baking sheet, brush with egg wash, then bake for about 10-13 minutes, or until they puff up and turn golden brown.
You can make these in bulk and freeze them. I would suggest freezing them before you add the egg wash. A fresh egg wash does wonders for the look!