• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About
  • Category Index
  • How To

Indian Ambrosia

menu icon
go to homepage
  • Category
  • Collections
  • Chicken
  • Vegetarian
  • Subscribe
  • Instant Pot
  • Quick & Easy
  • What's New
  • About
subscribe
search icon
Homepage link
  • Category
  • Collections
  • Chicken
  • Vegetarian
  • Subscribe
  • Instant Pot
  • Quick & Easy
  • What's New
  • About
×
You are here: Home » Chicken

Published: Sep 5, 2023 · Modified: Sep 1, 2024 by Saima · This post may contain affiliate links. As an Amazon affiliate, I earn from qualifying purchases · This blog generates income via ads.

Chicken Puff Pastry (Indian Chicken Puffs)

18 shares
Jump to Recipe
Chicken puff pastry in a plate with ketchup.

Chicken puff pastry or simply chicken puffs are the ultimate party appetizer. Crispy, savory, and oh-so-delicious, these puffs are made with cooked, shredded chicken and cheese that's encased in butter pastry circles and baked until they become golden-brown and flaky. Learn how to create these beauties with this easy-to-follow recipe.

Two more chicken appetizers that are total hits at a party are chicken malai tikka and chicken 65.

Chicken puff pastry in a plate with ketchup.
Jump to:
  • Why make chicken puff pastry?
  • 🥘 Ingredients
  • Ingredient Notes
  • How to cook the chicken
  • How to make the chicken filling
  • How to make the chicken puffs
  • 💭 Top Tips
  • Frequently Asked Questions
  • More Snack Recipes
  • 📖 Recipe

Why make chicken puff pastry?

If you are from the Indian subcontinent, I can just bet that you have a few fond memories of eating these chicken puff patties as they are also popularly called, at your local bakery or while visiting someone. And if you're not from that part of the world, that's okay too! I can bet you will enjoy having this snack... sans the memories, of course!

This is my take on the ever-popular chicken puffs. Traditionally cheese is not added to the puffs, and the emphasis is more on a curry-style, spicy chicken filling, but I find this cheesy version more satisfying and layered.

Looking for more chicken snacks? Try chicken bread, chicken pakora, and chicken sandwiches.

🥘 Ingredients

Note: exact amounts are mentioned in the recipe card further down.

Chicken puff pastry labelled ingredients.

Ingredient Notes

  • Chicken - I used two small chicken breasts for the meat.
  • Puff Pastry - Since I live in Canada, I bought a pack of President's Choice 10" X 10" butter puff pastry (two sheets in one pack). You can use any brand, but make sure it is puff pastry and not phyllo pastry.
  • Chilli flakes - If making for kids or even adults who find chilli flakes too hot, either reduce the quantity by half or omit altogether.
  • Butter - unsalted is better for this recipe.
  • Cheddar Cheese - I took a short-cut and bought pre-grated cheese that comes in a packet. but you can also buy a block and grate it if you so wish.

How to cook the chicken

  • Cut two small chicken breasts into medium-sized cubes and put them in a sauce pan of water that just covers it.
  • Bring the water to a boil, then reduce the heat.
  • Cook until the chicken is tender and all the liquid has been absorbed into the chicken. It's juicier this way compared to when you drain the excess water.
  • Alternatively, you can also use your instant pot, if you have one, to cook the chicken breasts.
  • Once the chicken has cooled slightly, shred it with two forks or put it in a food processor to shred it. Be careful not to shred it too fine. You want shredded chicken, not a paste.

How to make the chicken filling

  • Place a heavy-bottomed pan on medium heat and melt the butter. Add the flour and cook for 3-4 minutes, stirring all the time (Picture 1).
  • Lower the heat and add the milk, a little bit at a time, to get a smooth sauce. Whisk this mixture continuously so that no lumps are formed. Also, add the salt and powdered spices (Picture 2).
  • Finally, add the chicken and grated cheese and switch off the heat. Stir the mixture vigorously until most of the liquid has evaporated, and it becomes thick (Picture 3).
  • When the mixture cools down, spoon it out in a bowl, cover it with cling foil, and keep it in the fridge for an hour or so. A thick and cold filling when you're assembling the puffs is highly desirable (Picture 4).
How to make the chicken filling - process

How to make the chicken puffs

Before you assemble the chicken puffs, make the egg wash and preheat the oven to 375 Fahrenheit. Then proceed with the rest of the steps.

To make the egg wash, break an egg in a bowl and add 2 tablespoons milk. Whisk for a minute or until you get a smooth mix.

  • Unroll the pastry sheet onto a floured surface or a floured baking tray. Take a 4” cookie cutter and flour one edge so you get a clean cut. Then press the cutter firmly into the pastry sheet to get a circle. Repeat.
  • When you can’t cut any more circles, peel off the rest of the dough, leaving the circles intact. Knead the dough lightly and roll it out again to get more circles. You can get a few more circles of dough this way, and it avoids wastage (Pictures 1 and 2).
  • Using an icecream scoop or large spoon, fill in the centres of the circles with the chicken filling. Don’t overfill (Picture 3).
  • Place the extra circles on top of the bottom ones, press down, and pinch them together with your fingers to close them (Picture 4).
  • Place the baking tray in the middle rack of your preheated oven. Set the timer to 25 minutes.
  • When the timer goes off, remove the baking tray and allow the puffs to cool down slightly. Remove them with a blunt knife onto a platter and serve warm with a dip of your choice. I like them best with ketchup!
How to roll out and prep the pastry.
Chicken puff pastries on a baking tray.

💭 Top Tips

Do keep the cooked filling in the fridge for an hour at least before using it. This will ensure that the filling thickens up further (you don't want a runny filling), and that it is cold. You want a cold and thick mixture to fill the pastry with.

If the pastry sheets are frozen, remove them from the freezer and keep them in the fridge to thaw. Take them out of the fridge only when you are ready to use them.

Note: If the pastry sheets are not completely thawed, you won't be able to roll them out, and they might break. And if they are at room temperature because you left them on the countertop for too long, they will become too soft to work with! When you are ready to use them, they should be thawed, but still quite cold.

Frequently Asked Questions

What type of chicken is best for chicken puff pastry?

Boneless, skinless chicken breasts or chicken thighs are commonly used for chicken puff pastry. They are typically diced or shredded for the filling.

How do I prevent the puff pastry from becoming soggy?

To prevent soggy pastry, make sure your chicken filling is not too watery. You can achieve the perfect consistency by cooking it until all the liquid has evaporated and then sticking it in the refrigerator for an hour or two.

What are some popular variations of chicken puff pastry?

Popular variations include chicken and mushroom puff pastry, chicken and spinach puff pastry, and chicken curry puff pastry. The fillings can be customized to your liking.

How do I store leftover chicken puff pastry?

Leftover chicken puff pastry can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, place it in the oven at a low temperature to maintain its crispiness.

More Snack Recipes

  • Chilli Cheese Toast
  • Naan Pizza
  • Vegetable Spring Rolls
  • Paneer Fingers

You can also check out the complete collection of snacks and appetizers on the blog if you are looking for more recipes.

Chicken puff pastry in a white enamel tray.

Tried this recipe? Please consider giving it a star rating and a comment below. If you're on Instagram, feel free to tag me so I can see your gem. I'd love to hear from you! Thank you:)

📖 Recipe

Chicken puff pastry in a plate with ketchup.

Chicken Puff Pastry

Saima Zaidi
Master the art of making these chicken puffs with our easy recipe. Crispy, flavorful, and perfect as an evening snack or appetizer for a party!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 30 minutes mins
Cook Time 25 minutes mins
Resting time 1 hour hr
Total Time 1 hour hr 55 minutes mins
Course Snack
Cuisine Indian
Servings 14 puffs
Calories 259 kcal

Equipment

  • 1 Saucepan
  • 1 skillet
  • 1 cookie cutter 4"
  • 1 Baking Tray
  • 1 small ice cream scoop or tablespoon

Ingredients
  

  • 2 chicken breasts small
  • 2 cups water
  • 3 tbsp butter unsalted
  • 2 tablespoon all purpose flour
  • ¾ tbsp salt
  • ½ tsp chilli flakes
  • ½ teaspoon garlic powder
  • ½ tsp black pepper freshly ground
  • ½ cup cheddar cheese grated
  • 1 egg
  • 2 tbsp milk
  • 2 sheets butter puff pastry 10" X 10"
Prevent your screen from going dark

Instructions
 

Chicken

  • Cut two small chicken breasts into medium-sized cubes and put them in a sauce pan of water that just covers it.
  • Bring the water to a boil, then reduce the heat.
  • Cook until the chicken is tender and all the liquid has been absorbed into the chicken.
  • Once the chicken has cooled slightly, shred it with two forks or put it in a food processor to shred it. Be careful not to shred it too fine. 

Chicken Filling

  • Place a heavy-bottomed pan on medium heat and melt the butter. 
  • Add the flour and cook for 3-4 minutes, stirring all the time.
  • Lower the heat and add the milk, a little bit at a time, to get a smooth sauce. Whisk this mixture continuously so that no lumps are formed.
  • Add the salt, chilli flakes, garlic powder, and ground black pepper.
  • Add the chicken and grated cheese and switch off the heat. Stir the mixture vigorously until most of the liquid has evaporated, and it becomes thick.
  • When the mixture cools down, spoon it out in a bowl, cover it with cling foil, and keep it in the fridge for an hour.

Egg Wash

  • Break the egg in a bowl and add 2 tablespoons milk. Whisk for a minute or until you get a smooth mix.

Chicken Puffs

  • Preheat the oven to 375 Fahrenheit.
  • Unroll the pastry sheet onto a floured surface or a floured baking tray. Take a 4” cookie cutter and flour one edge so you get a clean cut. Then press the cutter firmly into the pastry sheet to form a circle. Repeat until you can't press any more circles.
  • Peel off the rest of the dough, leaving the circles intact. Knead the dough lightly and roll it out again to press out more circles. 
  • Using an icecream scoop or large spoon, fill in the centres of the circles with the chicken filling. Don’t overfill.
  • Place the extra circles on top of the bottom ones, press down, and pinch them together with your fingers to close them. 
  • Brush lightly with the egg wash.
  • Place the baking tray in the middle rack of your preheated oven. Set the timer to 25 minutes.
  • When the timer goes off, remove the baking tray and allow the puffs to cool down slightly. Remove them with a blunt knife onto a platter and serve warm with a dip of your choice.

Notes

  1. The consistency of the chicken filling should be thick and not runny.
  2. When assembling the puffs, make sure the chicken filling is cold.
  3. The pastry, likewise, should be cold but completely thawed when you start assembling the puffs. If you find that the pastry is getting warm while you're working with it, stick it back in the fridge for a few minutes before resuming. 

Nutrition

Serving: 1puffCalories: 259kcalCarbohydrates: 17gProtein: 11gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.01gCholesterol: 37mgSodium: 536mgPotassium: 161mgFiber: 1gSugar: 1gVitamin A: 98IUVitamin C: 0.4mgCalcium: 44mgIron: 1mg
Keyword chicken patties, chicken puff pastry, chicken snacks, party appetizer
Tried this recipe?Let us know how it was!

More Chicken

  • Chicken 65 in a small plate with fork.
    Chicken 65
  • Chicken do pyaza in a bowl with a spoon.
    Chicken Do Pyaza
  • Chicken pakora in a plate with ketchup.
    Chicken Pakora (Crispy and Light Fritters)
  • Chicken bread on a platter.
    Stuffed and Braided Chicken Bread
18 shares

Reader Interactions

5 from 1 vote (1 rating without comment)

Thanks for coming! Let me know what you think: Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

headshot of Saima

Hi, I'm Saima! I live in Alberta, Canada with my husband and twin boys. Here, you'll find Indian recipes with fresh, natural ingredients and easy, no-fuss cooking techniques. Welcome to my blog!

More about me →

Popular Posts

  • chicken malai tikka skewers on a plate with green chutney and roti on the side
    Chicken Malai Tikka
  • pooris on a checkered red and white cloth in a red basket
    Crispy and Fluffy Puri Recipe (Fried Indian Poori Bread)
  • Lamb karahi gosht in a bowl with a spoon.
    Lamb Karahi Gosht (Indian Lamb Curry)
  • Palak paneer in a bowl.
    Palak Paneer

Footer

↑ back to top

About

  • Privacy Policy
  • Cookie Policy

Newsletter

  • Subscribe for emails and updates

Contact

  • Contact

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2025 Indian Ambrosia

Indian Ambrosia uses cookies to improve your experience. If you continue to use this site, we will assume you're okay with the terms:) GOT IT Read More
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are as essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
SAVE & ACCEPT

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.