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pakistani chicken patties
Sconce&Scone

Chicken Puffs (Chicken Patties)

These Bakery Style Chicken Puffs / Patties are the perfect treat to bake up. They are easy to make and they freeze great. They go great with a cup of chai, and are a great appetizer to make for parties.
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Prep Time 20 minutes
Cook Time 20 minutes
Baking Time 15 minutes
Total Time 55 minutes
Servings: 16
Course: Appetizer, Snack
Cuisine: Pakistani
Ingredients Equipment Method Notes

Ingredients
  

  • 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

Equipment

  • Oven

Method
 

  1. Preheat your oven to 400 F.
  2. 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.
  3. 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.
  4. 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)
  5. 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.
  6. 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.

Notes

This recipe makes 64 small croissant shaped patties. 
Shaping the patties. You can make these patties into any shape. I make these croissant shaped ones and triangle ones most often. To make triangle patties cut the pastry into squares, place a spoon of filling in the center and fold over and secure with a fork. 
Freeze them. These patties freeze great. Flash freeze in a single layer for two hours, then transfer to a container or zip top freezer bag. They have to be airtight. To bake, don't defrost. Place the frozen patties onto a lined baking sheet, brush with egg wash and bake at 400 F for 18 minutes. Use them up within one month. 
Puff pastry. I use Pepperidge Farm puff pastry sheets. The only thing you have to be careful with in this recipe is the puff pastry. If it gets too soft and sticky freeze for a bit so it gets easier to handle. Do not press or over handle the pastry, it won't rise if the layers are damaged.