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When you think of Chicken Patties I’m sure something very different comes to mind from a puff pastry with a chicken filling. I remember at a young age being disappointed at someone’s house when my mom pointed to the food table and said “Look, they have patties” only to find a puff pastry and not an actual round meat patty. Suffice to say, I had been bamboozled! But, I learned an even more important lesson: Pakistani patties were delicious and I didn’t even care they weren’t the round meat patties I was expecting! Now, that I’ve convinced you of this fact let’s get on with the recipe, shall we?

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Ingredients:

For White Sauce (Béchamel):

  • 2 tablespoons flour
  • 2 tablespoons butter
  • 2/3 cup milk
  • pinch of salt
  • pinch of ground black pepper

Directions:

Like any good puff pastry recipe start by taking your store-bought frozen puff pastry out of the freezer to thaw. Unless you are a fancy pants pâtissier who can make their own puff pastry (that’s very cool and I wish I had those skills). I just kept it out while I prepared everything and it was good to go by the time I needed it. Before turning your attention to the chicken preheat your oven to 400F. Now, onto the chicken! We had some already boiled and ready to be shredded chicken in the house which was very handy but if you don’t just go ahead and do that. Also, I might add you don’t have to boil the chicken. I know sometimes that can take away from the flavor of chicken so you can try searing it or baking it or if you have leftovers this is a great time to use them. I think we all understand the importance and versatility of chicken now. That was obviously my point…

Okay so, moving right along. In a bowl add in your shredded chicken with all the spices and salt to taste. Be sure to give an itty bitty taste to make sure you are happy with the salt content. Wow, yum delicious.

Now it’s time to make the roux for the béchamel. Ooooh roux!!! Ooooh béchamel!! What fancy fancy words. What can I say, except I’m a fancy fancy person. Okay, but really in all its fanciness making a white sauce is really simple and if you’ve ever made mac n’ cheese then you’ve definitely made one (microwave mac n’ cheese not included, still delicious tho). To make a roux you simply use equal parts fat and flour together. My fat was butter and I just used regular all purpose flour.

On the stove on low heat melt the butter in a pan. Once its melted sprinkle in the flour and whisk everything together. Let the roux cook for about 3-5 minutes to get the raw flour taste out of it. It may get a little lumpy but don’t worry it will thin out and dissolve right into the milk. Now you can add the milk. I did it a little at a time so I could mix the roux in as I went.

Once the white sauce has thickened to your liking you can add in a pinch of salt and pepper then you’re done! Yes, you did it!! You made a white sauce!! If this is your first time give yourself a pat on the back!! And if you’ve done this before give yourself another pat on the back!! Applause everywhere and all the time. Doing anything in the kitchen can be a great confidence booster. Chopped a carrot. Oh wow! Sifted some flour. How does she do it! Shredded some chicken. He’s an inspiration!

Be proud

Once the white sauce has been completed with much skill you can add it into the shredded chicken. Give everything a mix and now the filling is done. Set it aside and prepare the puff pastry. The puff pastry should be properly thawed by now but if it’s still hard you can microwave for just 5 seconds (at a time) until it feels malleable. Don’t overdo it with the microwave you don’t want it too soft. The pastry should still feel cold but it can be rolled out. Roll out each sheet to be about 13-14 inches long but keep it the same width.

Once rolled out just put about 1 tablespoon dollops evenly spaced apart on the pastry. I was able to make 3 rows of 5 (15 total, math is cool). Then I placed the other sheet of puff pastry on top. It was pretty easy to tell where there was filling so I pressed the dough around this section to make it more clear. Then using a knife cut around each row and column to make the rectangles of pastry.

Now its time to crimp those edges. Crimp! Those! Edges! Very exciting stuff! Using your fingers first just press together the edges of the dough and then crimp it to seal with a fork. Once they are all done and sealed put them on a parchment paper lined baking sheet.

Quickly whisk an egg up and brush on top of the pastries as an egg wash to make them all nice and shiny. Put them in the oven and let them bake for 20-25 minutes or until golden brown. And now, you have yourself a plate of chicken patties. Isn’t that just wonderful!

Pakistani Chicken Patties

Sana Gilani
Buttery, flaky creamy chicken filled puff pastries!
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 25 minutes
Course Appetizer, Snack
Cuisine Pakistan
Servings 15 patties

Ingredients
  

For White Sauce (Béchamel):

  • 2 tablespoon flour
  • 2 tablespoons butter
  • ⅔ cup milk
  • pinch of salt
  • pinch of ground black pepper

Instructions
 

  • Take out the frozen puff pastry to thaw and preheat the oven to 400°F.
  • In a large bowl shred the cooked chicken into fine pieces. Add in spices and salt to taste. Mix thoroughly to combine. Set aside.
  • To make white sauce start by making roux. In a sauce pan on low heat melt the butter. Sprinkle flour in once melted and whisk together until combined. Cook while mixing for about 3-5 minutes until flour is cooked. This is the roux.
  • On a low heat, slowly add in the milk to make white sauce. Add in a little at a time and whisk to combine with roux before adding in more. Once all the mix is added cook until thickened.
  • Add a pinch of salt and pepper to white sauce. Once its done take off the heat and add in the shredded chicken. Mix chicken thoroughly and set aside in bowl.
  • Take out thawed frozen puff pastry and on parchment paper roll out the longer side to about 13-14 inches. Keep the width the same. Do this to both sheets.
  • Take the creamy chicken filling and dollop ~1 tbsp of filling evenly apart on one sheet. Make 3 rows of 5 dollops for a total of 15.
  • Lay second sheet of puff pastry on top. Carefully push around each dollop to clearly show where they are. Using a shark knife cut each row across and then one by one cut around each dollop to make a rectangle.
  • Once 15 rectangles are made one at a time start sealing the edges. First press the edges all together then crimp the edges with a fork to completely seal.
  • Place each pastry on a parchment lined baking tray.
  • Beat the egg and brush on top of each pastry.
  • Place on the middle rack of your oven and bake for 20-25 minutes or until golden brown.
  • Allow to cool for at least 5 minutes.
  • Enjoy!

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