Flaky Puff pastry filled with creamy chicken, sprinkled with sesame seeds and baked to perfection. These chicken puffs are perfect for snack, picnics, light meal or party appetizer.
These chicken puffs are inspired by Pakistani style chicken Puffs also known as chicken Patties.
Ingredients for Chicken Puffs
Puff Pastry – I used store bought puff pastry as its easily available and time saver. If you want to go down the track of making your own its fine as well.
Shredded Chicken – Boiled and shredded chicken. Use chicken fillets and boil them with little bit of salt.
Flour – all purpose/plain flour helps to bind the chicken mixture.
Butter – I add little bit of oil and some butter. It gives creamy texture to chicken filling.
Black Pepper – use black pepper powder.
White Pepper – its adds flavour as its different kind of spice and flavour as compared to black pepper.
Chilli Sauce – any type of chilli sauce can be used. It gives a bit kick to the filling. You can also substitute it with tomatoe sauce/ketchup
Onion – one medium sized onion – finely chopped.
Milk – makes the chicken mixture creamy.
Egg – lighlty beaten egg for brushing the pastry.
Sesame seeds & Nigella seeds – I like to sprinkle some on my puffs, they give a nutty flavour. You can use either of these or none at all.
HOW TO MAKE CHICKEN PUFFS
In a pan heat oil and butter, and sauté onions. Add boiled shredded chicken along with spices and sauce. Pour milk in and using a wooden spoon continue to mix it well. Allow the mixture to cool down.
Thaw the puff pastry at room temperature. Don’t wait until its completely defrosted as it get sticky and hard to handle. Cut the pastry according to size you prefer for the chicken puffs. You can make large squares, small squares or even triangles. I like to add 2 layers of puff pastry at bottom, it result in tall puffy puffs. Add filling in the middle and put another puff pastry on top. Seal the edges using a fork. Brush them with egg and sprinkle some sesame or nigella seeds. Bake until pastry is golden.
Watch How to Make It.
Reheating Chicken Puffs
Chicken are best consumed when freshly baked. If they need to be reheated use airfryer or oven (preferably fan mode). Reheating in microwave makes the puffs go soggy.
Freezing Instructions
These patties are perfect to make in advance and freeze. You can either complete the whole process including brushing with egg and seeds or you can leave this process for the time when you are baking. For the ease i prefer to do all this before freezing so they are ready to bake.
Arrange puffs on a tray and put them in freezer. Once they are frozen and hard to touch, put them in a zip lock bag or put it in a container using baking paper in each layer so they don’t stick together.
Bake them straight from the freezer, thawing them is not required.
Other Snacks to Try:
savoury muffins
Samosa Pie
Chicken Nachos
Pakoras
Chicken Puffs
Ingredients
- 3 cups Boiled & Shredded Chicken See Notes
- Puff Pastry Sheets
- 1 Medium Onion (Finely Chopped)
- 1 tbsp Oil
- 2 tbsp Butter
- ½ tsp Black pepper powder
- ½ tsp White Pepper Powder
- 2 tbsp Chilli Sauce
- 1½ tsp salt
- 2 tbsp Plain Flour
- ½ cup Milk See Notes
- 1 Egg
- Sesame seed and Nigella seeds
Instructions
- In a pan heat oil and butter until it melts. Add onion and sauté until its translucent. Add plain flour and cook for 2 minutes.
- Add chicken along with Salt, pepper and Chilli sauce. Mix well until everything is combined well
- Add the milk while stirring it and mixing the chicken with wooden spoon. It should form a creamy mixture. You can add more milk to adjust the consistency but make sure its not runny.
- Allow the mixture to cool down to room temperature.
- Thaw the puff pastry at room temperature untill its easy to cut.
- You can cut puff pastry according to size you want your puffs to be. I cut a square sheet into12 squares.
- If you want the puffs to be tall, use 2 layers of puff pastry at the bottom.
- Spoon chicken mixture in the middle and put another sheet of puff pastry on top. Seal the edges with a fork.
- Brush the puff pastry with lightly beaten egg. Sprinkle with sesame, nigella seeds or both.
- Bake at 200°C for around 25 min or untill puff pastry is golden.
Thats an amazing recipe. I like the idea of doubling the bottom layer, it makes big and more fluffy and flaky !!
Made these creamy chicken puffd, they turned out to be so good, such an easy to follow recipe.
I love these, so easy to make and perfect for making ahead.
Im glad you liked them, yes definitely they are perfect for freezing and making ahead.