Chicken Puff Pastry

Master the art of chicken puff pastry aka chicken patties with our easy recipe. Crispy, flavorful, and perfect for any meal or snack.

Course Snack

Cuisine Indian

Keyword chicken patties, chicken puff pastry, chicken snacks, party appetizer

Prep Time 30

Cook Time 25

Resting time 1

Total Time 1 55

Servings puffs

Calories 259kcal

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.

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.

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

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.

The consistency of the chicken filling should be thick and not runny.
When assembling the puffs, make sure the chicken filling is cold.
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.