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.
Servings: 12 people
Calories: 400kcal
Ingredients
For Chicken:
- 2 tablespoons oil
- 1 teaspoon garlic paste
- 1 teaspoon ginger paste
- 250 grams boneless chicken cubed
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ – 1 teaspoon red chili flakes
- 2 teaspoon vinegar
- ½ cup water
For Filling:
- 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
Instructions
For Chicken:
- 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.
Notes
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.
Nutrition
Calories: 400kcal
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