Pakistani Chicken Patties
Buttery, flaky creamy chicken filled puff pastries!
Ingredients
- 2 Frozen Puff pastry sheets (aprox. 1 lb)
- ½ pound boiled/cooked chicken, shredded
- 1 teaspoon Shan Cumin Powder
- ¼ teaspoon Shan Red Chilli Powder
- ⅛ teaspoon Shan Turmeric Powder
- 1 teaspoon Shan Chaat Masala
- ¼ teaspoon salt to taste
- 1 egg beaten (for egg wash)
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!