Chicken Pastry Puffs (Pakistani Chicken Patties)
User Reviews
5
Chicken Pastry Puffs (Pakistani Chicken Patties)
Description
This recipe for Pakistani Chicken Patties begins by simmering chicken tenderloins with ginger, garlic, black pepper, vinegar, and soy sauce to infuse flavor and tenderize the meat. The cooked chicken is shredded and combined with a roux made from butter, sautéed onion, chopped Serrano pepper, red pepper flakes, and flour, which binds the filling and adds spice.
The filling is cooled before assembly to prevent soggy pastry. Puff pastry sheets are prepared by cutting indentations and filled with measured amounts of the chicken mixture. The second pastry sheet seals the patties, which are tightly closed first by hand then crimped with a fork to maintain filling integrity during baking.
Baking at 400°F produces golden, crisp pastry puffs with a spicy, savory filling. These handheld patties can be served as appetizers or snacks and showcase a balance of tender chicken and flaky pastry with a touch of heat from chili and pepper.
Proper sealing and cooling the filling are critical to successful baking and texture.
Ingredients
- ½ lb chicken tenderloin see notes
- 1 cup water
- 1 teaspoon ginger crushed
- 1 teaspoon garlic minced
- ½ teaspoon black pepper
- 2 teaspoon white vinegar see notes, distilled
- 2 teaspoon soy sauce low-sodium
- 2 tablespoon butter unsalted
- ½ chopped yellow onion
- 1 Serrano pepper chopped
- 2 tablespoon all-purpose flour
- 1 teaspoon red pepper flakes crushed
- 2 heets puff pastry
- 1 egg
Instructions
- Add the chicken, water, ginger, garlic, black pepper, vinegar, and soy sauce to a saucepan and cook until done. (see notes)
- Remove the cooked chicken, discard the remaining liquid, shred it, and set aside.
- Melt the butter in a frying pan, add the chopped onions, and cook until they become translucent.
- Add the serrano pepper and red chili flakes, and saute for another 30 seconds.
- Add the flour to the above mixture and stir until you have a thick, cohesive paste. (see notes)
- Mix in the chicken and cool until the mixture is at room temperature. (see notes)
- Preheat the oven to 400° Fahrenheit and line a baking sheet with parchment paper
- Remove your pastry from the fridge, lay it flat, and use a 2 ¼-inch biscuit cutter to make nine indentations.
- Add two tablespoons of the filling in the center of each circle.
- Cover this with the second pastry sheet and cut out all the puff pastries.
- Seal the edges tightly with your fingers and then crimp using a fork. (see notes)
- Chill the prepared parcels in the fridge for 10 minutes.
- Beat the egg yolk and brush on top of each pastry. (see notes)
- Bake for 15-20 minutes till the pastry rises and browns on top. (see notes)
Notes
- Use chicken tenderloins for a tender filling; boneless chicken thighs are a suitable substitute.
- White distilled vinegar adds flavor and tenderizes the chicken during cooking.
- Cook the chicken covered on high heat until bubbling, then reduce to a simmer for about 20 minutes until cooked through.
- The butter and flour roux binds the filling and prevents leakage, so ensure it is thick and cohesive.
- Cool the filling to room temperature before filling the pastry to avoid sogginess.
- Seal the pastry edges first with fingers and then crimp with a fork; brushing egg wash on edges helps maintain the seal during baking.
- Preheat the oven fully to 400°F and monitor baking to avoid overbaking; check puffs after 15 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9patties
Amount Per Serving
Calories 220 kcal
% Daily Value*
| Serving | 1patty | |
| Calories | 220kcal | 11% |
| Carbohydrates | 15g | 5% |
| Protein | 8g | 16% |
| Fat | 14g | 22% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 41mg | 14% |
| Sodium | 166mg | 7% |
| Potassium | 139mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 179IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 12mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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