Chicken Pastry Puffs (Pakistani Chicken Patties)
This chicken puff pastry recipe for Pakistani bakery-style chicken patties is a perfect teatime snack, appetizer, or even a fun breakfast!
- Prep time
- 40 min
- Cook time
- 20 min
- Yield
- 9 servings
- Difficulty
- HARD
Ingredients
- 1/2 lb chicken tenderloins ((see notes))
- 1 cup water
- 1 tsp crushed ginger
- 1 tsp minced garlic
- 1/2 tsp black pepper
- 2 tsp distilled white vinegar ((see notes))
- 2 tsp low-sodium soy sauce
- 2 tbsp unsalted butter
- 1/2 chopped yellow onion
- 1 chopped serrano pepper
- 2 tbsp all-purpose flour
- 1 tsp crushed red pepper flakes
- 2 sheets puff pastry
- 1 egg
Instructions
- 1
Add the chicken, water, ginger, garlic, black pepper, vinegar, and soy sauce to a saucepan and cook until done. (see notes)
- 2
Remove the cooked chicken, discard the remaining liquid, shred it, and set aside.
- 3
Melt the butter in a frying pan, add the chopped onions, and cook until they become translucent.
- 4
Add the serrano pepper and red chili flakes, and saute for another 30 seconds.
- 5
Add the flour to the above mixture and stir until you have a thick, cohesive paste. (see notes)
- 6
Mix in the chicken and cool until the mixture is at room temperature. (see notes)
- 7
Preheat the oven to 400° Fahrenheit and line a baking sheet with parchment paper
- 8
Remove your pastry from the fridge, lay it flat, and use a 2 1/4-inch biscuit cutter to make nine indentations.
- 9
Add two tablespoons of the filling in the center of each circle.
- 10
Cover this with the second pastry sheet and cut out all the puff pastries.
- 11
Seal the edges tightly with your fingers and then crimp using a fork. (see notes)
- 12
Chill the prepared parcels in the fridge for 10 minutes.
- 13
Beat the egg yolk and brush on top of each pastry. (see notes)
- 14
Bake for 15-20 minutes till the pastry rises and browns on top. (see notes)