Bakery Style Chicken Puffs/Patties are utterly delicious
These Pakistani Chicken Puffs are delicious! Parcels of flaky puff pastry filled with a spicy and creamy chicken. What’s not to love? They bake to a gorgeous golden brown with the help of an egg wash, and I promise you won’t be able to just have one. These are available across bakeries in Pakistan, but my favorite are the ones found at Jalal Sons. These are my version of famous Pakistani bakery’s chicken puffs, or patties as we like to call them. I can’t wait for you to try them.
These Chicken Puffs are freezer friendly
I love having a batch of these prepared and in my freezer. Chicken patties are the type of food you can’t just eat one of, so when you make them you might as well make them in bulk. They freeze great so I always have a batch ready to be baked. I don’t like freezing these chicken patties with the egg wash because that doesn’t create an even crust once they are baked. I always add the egg wash fresh, or you can omit it. A simple brush of cream can help get the puff pastry golden brown as well.
How to handle puff pastry
Puff pastry is the one thing I did not master during my time at Pastry School, and it haunts me to this day. But one thing I can do is handle pre made puff pastry, so I’ll give myself that win. I’ve mentioned some tips and tricks in the recipe notes below. In order for the puff pastry to rise properly, use a sharp knife to cut it, and don’t let it get too soft. Roll it carefully so you don’t damage or squish down the edges. I like making these chicken patties in multiple shapes. I’ve shown a croissant shape here, but triangles and squares are your other options. I don’t like making circle patties because it wastes a lot of the pastry.
How to get these right every time
You all know puff pastry is a touchy topic for me, but I’ve gathered a few tips to make sure the packages one bakes great. It’s all about the temperature. Never assemble the puffs with soft or frozen puff pastry. It has to be chilled so when you roll it out the layers don’t get damaged. Oven temperature is another very important variable. Always preheat your oven before placing the patties in your oven, and don’t open the door every five minutes to check if they’re done. Puff pastry needs high heat and only then will flaky layers be created. No one likes dense puff pastry.
Chicken Puffs (Chicken Patties)
- 1 pound boneless chicken cubes thighs or breast fillets
- 1 cup water
- 1 bay leaf
- 2-3 peppercorns
- 1/2 tsp salt
- 1/2 tsp kashmiri laal mirch or chili powder
- 1 tbsp tikka masala
- 1/2 tsp garam masala
- 1/4 cup cream
- 2 boxes puff pastry
- 1 egg for egg wasg
- Preheat your oven to 400 F.
- Add the chicken, bay leaf, peppercorn and salt to a pan with 1 cup water. Bring to a boil and simmer for 10 minutes uncovered, mixing occasionally. The water should have mostly dried up, but if it hasn't increase the flame until only 1-2 tablespoons of water are left. Remove the bay leaf and peppercorn.
- Add the laal mirch, garam masala, tikka masala and cream to the chicken and sauté on a medium flame, breaking the chicken into smaller pieces as you mix. Cook for about 5 minutes, then turn off the flame and let the chicken cool.
- Defrost your puff pastry halfway. It should be chilled but soft enough to roll out. Roll the puff pastry sheets so they are one inch wider and one inch longer. Use a sharp knife to cut each square into 8 rectangles, then cut each rectangle diagonally to create a triangle. (Refer to images above)
- Place a tablespoon of filling on the wider part of the triangle, and roll into a croissant shape. Use a little water to secure the puff pastry.
- Place the shaped patties onto a lined baking sheet. Beat the egg and carefully brush the patties in a thin layer of egg wash. Bake in a preheated oven for 12-14 minutes, or until puffed up and golden brown. Serve warm.
Have you tried this bakery classic?
Have you tried these CHicken Puffs? If you have I’d love to hear how they turned out in the comments below!Add to favorites