This simple recipe will take you back to the Desi chicken patties you used to get from the corner Pakistani bakery. Crisp & flaky puff golden pastry filled with shredded chicken in a creamy white sauce.Jump to Recipe
Growing up in Pakistan, these Desi chicken patties used to be one of my favourite childhood snacks. Every local Pakistani bakery would have two versions of this snack – the round ones were always stuffed with chicken, and the triangle ones were usually stuffed with potatoes/vegetables. My favourite would always be the chicken ones. Fresh from the bakery oven with crispy puff pastry that keeps on flaking with every bite and a scrumptious ‘milky’ chicken filling.
My absolute favourite ones in Karachi were the ones from Crispo bakery near Clifton Bridge. Crispy & flaky filled to the brim with this spicy chicken mixture. Absolutely the best chicken patties in town. Plus they do away with the top layer so you are saved from getting all the pastry crumbs on your dress.
The difficulty in finding hygienic chicken patties from outside is what prompted me to think about making it at home. Plus I have this chef friend of mine who shared pictures of chicken patties that she made at home which spurred me into action. She’s one of those rare individuals who is always to share recipes to help out others – have taken her recipe as in inspiration and then added my own twists.
The trick to making delicious chicken patties is the white sauce – it’s what binds the shredded chicken together and gives it that characteristic bakery flavor that we all love.
How to make Desi Chicken Patties – Step by Step Photos
1. Start with rolling the puff pastry. Make sure you use a proper board or a rolling sheet. Sprinkle lots of flour. Don’t let the puff pastry stick to the board.
2. Use a steel cutter to cut out circles or just use a glass if you can’t find anything. You can also make chicken patties in different shapes such as squares. In fact, if you have square or rectangle sheets of puff pastry available in your country, making square patties is easier.
3. Spoon some filling in the middle. Be generous but make sure it doesn’t spread too much.
4. Apply egg wash at the edges and close with another puff pastry circle.
5. Leave as is or use a fork to create a design around the edges. The chicken patties can be frozen at this stage.
6. Keep the pretty ones for the guests and the rest for yourself.
7. Just before you are ready to bake them, apply egg wash and then place them in the oven.
8. Make a cup of tea, sit in the sun and enjoy crispy, flaky chicken patties. Repeat till you run out of chicken patties.
9. You will never look at store-bought chicken patties the same after you have had these.
Puff Pastry Availability:
Depending on where you live, puff pastry is available in many different forms – in square sheets, rectangle sheets or blocks. If it’s available in blocks, roll it out in a sheet and then cut them into rounds (or even squares) to make the chicken patties. Make sure to read the instructions on the back of the packet for defrosting, rolling out and baking instructions.
Can I freeze these chicken patties?
Yes, you can!
Once you have sealed the puff pastry, lay them out in a tray (can be plastic or a baking tray) making sure there is space between each one of them. Don’t apply the egg wash if you are planning on freezing them. Keep them in the freezer for an hour or so till they are partially frozen. Once they are frozen, carefully remove them from the tray and place them in a plastic box or ziplock bags.
To bake, just take them out of the freezer. Apply egg wash and place in the oven adding 2 – 4 minutes to the total baking time. This recipe actually makes a large batch that can be easily frozen and is just the thing to have on hand for impromptu guests or if you are in the mood for a light snack to enjoy with your evening tea. Every Ramadan I make a double batch to last throughout the month, and in case there are any left they can also be part of your Eid trolley.
Some other snack recipes that you can try are:
Would love it if you could try out and rate the recipe, and let me know how it was in the comments below!
Desi Chicken Patties
This simple recipe will take you back to the Desi chicken patties you used to get from the corner bakery. Crisp & flaky puff golden pastry filled with shredded chicken in a creamy white sauce.
- 2 tablespoons oil
- 1 teaspoon garlic paste
- 1 teaspoon ginger paste
- 250 grams boneless chicken cubed
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 – 1 teaspoon red chili flakes
- 2 teaspoon vinegar
- ½ cup water
- 3 tablespoons butter
- 1 tablespoon oil
- 1 garlic clove sliced
- 1 small onion finely chopped
- 2 tablespoons flour
- ¾ - 1 cup milk
- 1 chicken cube
- ½ - 1 teaspoon salt
- ½ -1 teaspoon black pepper
- ¼ - ½ teaspoon red chili flakes
- ½ teaspoon mixed Italian herbs you can also use just basil or oregano
Chicken Patties Assembly:
- 1 kg puff pastry (or puff pastry sheets, whatever is available)
- flour to dust
- 1 egg for egg wash
Heat oil in a pan and sauté garlic and ginger paste for a minute. Add chicken, spices and vinegar. Cook on high heat till chicken changes colour from pink to white.
Turn heat to low, add water and cook the chicken till it’s tender and water has evaporated. Let the chicken cool and then shred by hand or in a food processor.
For Chicken Filling:
Heat butter and oil in a medium sauce pan.
Sauté sliced garlic till light golden and then onions till translucent. Add flour while whisking and cook for about a minute till the raw flour taste is gone.
Add ¾th cup milk, chicken cube, black pepper, salt, chili flakes & Italian herbs. Keep whisking for 2-3 minutes till mixture is thick and no lumps remain.
Add shredded chicken and mix well. Taste, season and add more milk if necessary. Let cool completely before using the mixture to make chicken patties
For Chicken Patties Assembly:
Defrost puff pastry block or puff pastry sheets in the fridge. Cut a rectangle from your puff pastry block and roll it out. Sprinkle flour on the surface and on the top of the pastry sheet so it becomes easy to roll.
Grease a baking sheet with oil and keep aside, or line a baking sheet with parchment / baking paper.
Cut out pastry rounds using a cookie cutter or use a steel glass if not available. Put one teaspoon of filling in the middle. Brush egg at the edges and then cover with another pastry round. Make sure it’s closed from the edges and crimp with a fork if you want.
Repeat with remaining patties. If you are baking right away then brush patties with lightly beaten egg, otherwise the chicken patties can be kept in the freezer.
Bake at 200 C for around 10 - 15 minutes or until patties turn light golden brown. Please note the temperature and timing of baking the puff pastry depends on the brand used so do check the instructions at the back of the packet. The brands available in Pakistan take about 30 minutes to bake, but other brands abroad will take less time.
The chicken patties can also be kept in the freezer. Line the prepared patties on a baking sheet ½ inch apart from one another and freeze for about an hour till they harden. Transfer to a zip-lock bag and store in the freezer till ready to bake.
The chicken recipe is a basic recipe that I use for cooking chicken for any kind of filling or topping. For e.g. if I want to use chicken in sandwiches or pasta, as a topping for pizza or to add in a casserole. Double it and use the remaining chicken in other recipes.
If you are using puff pastry sheets, then you just need to defrost and cut into circles as they are already rolled thinly enough. In order to save the re-rolling time make puff pastry triangles or squares using the same method and filling.
Make sure you roll out puff pastry in a cool place in the kitchen as it can become difficult to manage when warm. Either roll in a cool place or make chicken patties when the oven & stoves are not in use.