If you are craving something cozy, flavorful, and utterly satisfying, let me introduce you to this Easy Chicken Patties (Pakistani) Recipe. These golden, flaky parcels are packed with a spiced, creamy chicken filling that captures the heart of Pakistani bakery snacks. The tender puff pastry gives way to a burst of aromatic spices and tender chicken, creating a snack that’s both nostalgic and irresistibly delicious. Whether for tea time or a casual snack, these patties bring warmth and comfort in every bite.
Ingredients You’ll Need
The simplicity of the ingredients is what makes this Easy Chicken Patties (Pakistani) Recipe truly special. Each element plays a critical role in the texture and depth of flavor — from the subtle sweetness of sautéed onions to the tender, seasoned chicken, all wrapped in the crisp, buttery puff pastry.
- 2 tablespoons oil: Essential for sautéing the onions to perfection and layering flavors.
- 1 small onion, finely chopped: Adds sweetness and a soft texture that balances the spices.
- 2 cups cooked and shredded chicken: The star protein, tender and ready to soak up all the spices.
- 1 teaspoon ginger garlic paste: Brings warmth and a subtle bite to the filling.
- ½ teaspoon red chili powder: Adds just the right amount of heat to wake up the palate.
- ½ teaspoon black pepper: Deepens the spice profile with its mild sharpness.
- ½ teaspoon garam masala: Injects that unmistakable aromatic essence of Pakistani cuisine.
- ½ teaspoon salt (or to taste): Enhances all the flavors beautifully.
- 2 tablespoons all-purpose flour: Helps bind the filling and create the creamy texture when combined with milk.
- ½ cup milk: Slowly introduced to create a luscious, thickened filling.
- 2 tablespoons chopped fresh cilantro: Adds a fresh, herbal lift to the mix.
- 1 package frozen puff pastry sheets (thawed): The flaky blanket that makes these patties a delight.
- 1 egg (for egg wash): Gives the patties a shiny, golden finish that looks as good as it tastes.
How to Make Easy Chicken Patties (Pakistani) Recipe
Step 1: Prepare the Filling
Begin by heating the oil in a skillet over medium heat. Add the finely chopped onion and sauté until it becomes soft and translucent, releasing its natural sweetness. Stir in the ginger garlic paste and cook for 1 minute more to mellow out the raw flavors. Next, toss in the shredded chicken along with the red chili powder, black pepper, garam masala, and salt. Mix everything thoroughly so the spices coat the chicken evenly. Sprinkle the all-purpose flour over the mixture and stir to combine, allowing it to absorb the flavors and help thicken the filling.
Step 2: Create the Creamy Mixture
Slowly pour in the milk while stirring constantly. This is the magic step that transforms dry chicken into a luscious, creamy filling. Cook just until the mixture thickens and clings beautifully to the chicken pieces. Remove from heat and gently fold in the fresh cilantro for a pop of color and freshness. Allow the filling to cool completely before assembling the patties, so the pastry doesn’t become soggy.
Step 3: Prepare the Pastry and Assemble
Take the thawed puff pastry sheets and roll them out a little to smooth any creases. Cut the pastry into squares or circles—whichever shape you prefer. Place a generous spoonful of the cooled chicken filling onto the center of each piece. Fold the pastry over to create a pocket and press the edges firmly together. Use a fork to crimp the edges, sealing in the flavors and adding a charming texture detail.
Step 4: Bake to Golden Perfection
Brush the tops of the patties with beaten egg to achieve that signature golden, glossy finish. Place them on a baking sheet lined with parchment paper, then bake at 400°F (200°C) for 18 to 22 minutes. Keep an eye on them; when they’re puffed up and beautifully golden, they are ready to come out and be devoured warm.
How to Serve Easy Chicken Patties (Pakistani) Recipe
Garnishes
A sprinkle of freshly chopped cilantro or a light dusting of chaat masala makes these patties pop visually and flavor-wise, adding a burst of brightness or tangy spice that complements the rich filling. Serve with wedge of lemon on the side for that optional, refreshing zing.
Side Dishes
Traditionally, these chicken patties pair wonderfully with a cup of hot chai or a simple yogurt raita to cool the spices. For a fuller meal, accompany them with a crisp salad or some tangy pickle for a balance of textures and flavors.
Creative Ways to Present
For gatherings, arrange the patties on a wooden platter with small bowls of mint chutney, tamarind sauce, or garlic yogurt dip. You can also serve them as sliders with fresh lettuce and a slice of tomato tucked inside the pocket, turning a beloved snack into an impressive appetizer.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, place leftover patties in an airtight container and refrigerate. They will stay fresh for up to 3 days and make an easy grab-and-go snack that retains much of its original flavor and texture after reheating.
Freezing
You can freeze the uncooked patties by arranging them on a baking sheet and freezing until firm. Transfer to a freezer-safe bag or container. Bake directly from frozen, adding 3 to 5 minutes to the baking time—perfect for busy days when homemade feels like a treat without the extra work.
Reheating
Reheat refrigerated or frozen patties in a preheated oven at 350°F (175°C) for 10 minutes or until heated through and crisp again. Avoid microwaving if possible to keep the pastry flaky and delicious.
FAQs
Can I use leftover chicken for this recipe?
Absolutely! Using leftover boiled or rotisserie chicken is a fantastic and time-saving option that works perfectly in this Easy Chicken Patties (Pakistani) Recipe, maintaining all the flavors and textures you love.
What if I don’t have puff pastry?
Puff pastry is key to achieving that flaky, buttery exterior characteristic of these patties. If you can’t find it, phyllo dough is a lighter alternative, though the texture will differ slightly.
How spicy are these patties?
This recipe has a mild to moderate heat level thanks to the red chili powder and black pepper. You can adjust the spices easily to suit your taste, making it perfect for families or spice lovers alike.
Can I make these patties vegan?
While the traditional recipe uses chicken and egg wash, you can substitute with mashed vegetables like potatoes or mushrooms and use plant-based puff pastry and egg replacer to make a delicious vegan spin.
Are these patties suitable for freezing after baking?
Yes, you can freeze cooked patties. Cool them completely, then freeze in a single layer before transferring to a container. Reheat in the oven to restore their crispy texture.
Final Thoughts
This Easy Chicken Patties (Pakistani) Recipe is more than just a snack—it’s a warm hug on a plate filled with flavor, tradition, and that unbeatable flaky crust. Whether you’re making them for family, friends, or a special tea time treat, they are sure to bring smiles all around. Dive into this recipe and enjoy every delightful bite of these crispy, savory patties!
Print
Easy Chicken Patties (Pakistani) Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 10–12 patties
- Category: Snack
- Method: Baking
- Cuisine: Pakistani
- Diet: Halal
Description
Easy Chicken Patties (Pakistani) are savory puff pastry snacks filled with a spiced chicken mixture. Perfect for tea time or as a delicious snack, these patties combine tender chicken sautéed with aromatic spices and encased in flaky puff pastry, baked to golden perfection.
Ingredients
Filling
- 2 tablespoons oil
- 1 small onion, finely chopped
- 2 cups cooked and shredded chicken (preferably boiled or rotisserie)
- 1 teaspoon ginger garlic paste
- ½ teaspoon red chili powder
- ½ teaspoon black pepper
- ½ teaspoon garam masala
- ½ teaspoon salt (or to taste)
- 2 tablespoons all-purpose flour
- ½ cup milk
- 2 tablespoons chopped fresh cilantro
Pastry & Finishing
- 1 package frozen puff pastry sheets (thawed)
- 1 egg (for egg wash)
Instructions
- Sauté the Onion: In a skillet, heat oil over medium heat and sauté the chopped onion until soft and translucent, which usually takes about 5 minutes.
- Add Aromatics and Chicken: Add ginger garlic paste to the skillet and cook for 1 minute to release the flavors. Then stir in the shredded chicken along with red chili powder, black pepper, garam masala, and salt. Mix everything well to combine the spices with the chicken.
- Thicken the Filling: Sprinkle the all-purpose flour over the chicken mixture and stir well until the flour coats the chicken evenly. Gradually pour in the milk while stirring constantly to avoid lumps, cooking until a thick, creamy filling forms. Remove from heat and mix in the chopped cilantro.
- Prepare the Puff Pastry: Let the chicken mixture cool completely. Meanwhile, roll out the thawed puff pastry sheets slightly on a floured surface. Cut the pastry into squares or circles, depending on preference.
- Assemble the Patties: Place a spoonful of the cooled chicken filling in the center of each pastry piece. Fold the pastry over to form a pocket and seal the edges firmly using a fork to prevent filling leakage during baking.
- Apply Egg Wash: Brush the tops of the patties with beaten egg to give them a glossy, golden finish when baked.
- Bake: Place the prepared patties on a baking sheet lined with parchment paper. Bake in a preheated oven at 400°F (200°C) for 18–22 minutes or until the pastry is puffed and golden brown.
- Serve: Remove the patties from the oven and let them cool slightly. Serve warm as a savory snack or alongside tea.
Notes
- You can use rotisserie chicken for quicker preparation and added flavor.
- Adjust the spice levels according to your taste preference.
- These patties can be frozen before baking; bake them directly from frozen by adding 3–5 minutes extra to the baking time.
