Chicken Puff Pastry (Chicken Patties)
This post may contain affiliate links. Please check our privacy and disclosure policy.
There are only a few things worse than me when I’m hungry. True story.
Have you seen that Snickers commercial, they based that on me.
Okay, not really. But really, I get just like that! Maybe a weensy bit worse, depending on which family member you ask.
Mom recognizes this a lot quicker than anyone else, of course. And being the amazing mama she is, always has chicken puff pastry in her freezer ♥.
Imagine – a buttery, flakey pastry crust with warm, creamy chicken filling. I don’t know about you, but just typing this is making me hunnngggryyy.
Today I’m bringing one of my favorite recipes that my Mama makes, to Little Spice Jar. I’ve asked her for this recipe only a bazillion times, and she’s always patient with me.
This recipe is super-friendly. It starts with cooked, shredded chicken. Traditional Pakistani chicken puff pastry has chopped mushrooms that are cooked in the butter and flour mixture. And you can definitely add those in if you’d like. But mom makes it without them and I don’t see a reason to fix things that are already perfect.
The most beautiful part of the recipe is that they can be made ahead and frozen! Doing a dance? Oh you’re not? Well I am! I love having yummy snacks ready for me when I need them! Just place on a baking sheet an inch apart from each other and freeze. When they’re firm, place in a large Zip-lock baggie, and they are ready to go!
To prepare, just place on a baking sheet for 5 minutes prior to placing in the oven. Brush with a lightly beaten egg. Flakey goodness, at your service!
After all, mamas do know besttt!
To seal the pastries, I used a pastry crimper . But a fork works just fine too!
The pastry sheets I used were 6 x 6 inch squares. Cut in half to get 2 triangles and fill one side with about 1 tablespoon filling. Fold the pastry dough over the filling and crimp the 2 sides that remain open. Repeat.
If you’re baking right away brush with a lightly beaten egg and place in a 350 degree oven. If you want to bake later, (be it a few hours, days or months) place in a single layer on a baking sheet and freeze for 1 hour. Remove, place in a zip-lock, freeze, till ready to use.
When ready to use, place on a baking sheet and leave at room temperature for 5 minutes. Brush with a beaten egg and place in an oven.
TIP: When baking, do not open the oven door for any reason for at least the first 15 minutes. Puff pastry will not rise if you do!! BEWARE!
- 10 - 12 oz. boneless, skinless, chicken breast, boiled, shredded (see note)
- 1 and 1/2 tablespoon unsalted butter
- 2 tablespoon all purpose flour
- 1/2 teaspoon black pepper
- 1 teaspoon mustard paste
- 1/2 cup milk (you may need 1 - 2 tablespoons more)
- 1/2 teaspoon salt
- Puff pastry sheets (1 used 10 pastry squares - 5 x 5 inch)
- 1 egg, lightly beaten
- Heat a saute pan with the butter until melted, add the flour, black pepper, and mustard paste.Whisk to mix everything and let cook for 2 minutes. Add half the milk, then all of the chicken, then the remaining milk. Cook for a 3 - 4 minutes until the milk reduces. If the mixture is too dry add 1 - 2 more tablespoons of milk. Season with salt. Let cool completely.
- To prepare the shells: Defrost puff pastry shells at room temperature for 30 minutes. Cut squares into triangles, fill one side with 1 tablespoon of mixture. Fold 1 side of the pastry over the filling and crimp the two open sides using a pastry crimper or fork. Repeat with remaining shells. If baking right away, brush pastries with lightly beaten egg.
Line the pastries on a baking sheet and bake at 350 degrees F for 15 - 17 minutes or until pastries turn lightly golden brown. Do not open the oven for the first 15 minutes of baking, pastries will not rise to full potential.
- To Freeze for Later: Line the prepared pastries on a baking sheet 1 inch apart from each other and freeze for 1 hour or until they harden. Transfer to a zip-lock bag and store in the freezer till ready to bake.
- When baking: place desired amount of pastries on parchment-lined baking sheet, let sit at room temperature for 5 minutes. Brush with beaten egg and bake for 15 - 17 minutes or until pastries turn lightly golden brown. Do not open the oven for the first 15 minutes of baking, pastries will not rise to full potential.
- Chicken Breast: shred the chicken breast by hand or pulse in the food processor.
We are a participant in both the RewardStyle and Amazon Services LLC Associates Program, which are affiliate advertising programs designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com and through RewardStyle.