Description
These Easy Chicken Patties Pakistani Bakery Style offer a delicious fusion of spiced shredded chicken encased in crisp, flaky puff pastry. Perfectly seasoned with traditional Pakistani spices and herbs, these patties can be baked or fried to golden perfection, making them a versatile snack or appetizer that captures the essence of Pakistani bakery flavors.
Ingredients
Scale
Filling Ingredients
- 2 cups cooked chicken, shredded
- 1 medium onion, finely chopped
- 2 tbsp vegetable oil
- 1 tsp ginger-garlic paste
- 1/2 tsp red chili powder
- 1/2 tsp turmeric powder
- 1 tsp garam masala powder
- 1/2 tsp cumin powder
- 1/4 tsp cinnamon powder
- Salt to taste
- 1/4 cup fresh cilantro, chopped
- 1/4 cup frozen peas (optional)
- 1 tbsp lemon juice
- 1/4 cup breadcrumbs
Pastry and Finishing Ingredients
- 1 package puff pastry sheets (about 10-12 sheets)
- 1 egg, beaten (for egg wash)
- Vegetable oil for frying or baking
Instructions
- Sauté Onion: In a large skillet, heat 2 tablespoons of vegetable oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.
- Add Ginger-Garlic Paste: Add the ginger-garlic paste and cook for another minute until fragrant.
- Cook Spices: Stir in the red chili powder, turmeric powder, garam masala, cumin powder, cinnamon powder, and salt. Cook for 2 minutes to allow the spices to bloom and release their flavors.
- Add Chicken: Add the shredded cooked chicken and mix well. Cook for 3-4 minutes, ensuring the chicken is well coated with the spices.
- Add Herbs and Peas: Stir in the chopped cilantro, frozen peas (if using), and lemon juice. Cook for another 2 minutes. Remove from heat and let the mixture cool.
- Mix Breadcrumbs: Once cooled, stir in the breadcrumbs to help bind the filling together.
- Preheat Oven/Prepare Oil: Preheat the oven to 375°F (190°C) if baking. If frying, heat vegetable oil in a large frying pan over medium heat.
- Prepare Pastry: On a lightly floured surface, roll out the puff pastry sheets. Cut each sheet into squares about 4×4 inches or desired size. Place a spoonful of the chicken filling in the center of each square.
- Shape Patties: Fold the pastry over the filling to form a triangle or rectangle. Press the edges together to seal tightly, crimping with a fork if desired.
- Brush with Egg Wash: Brush each patty with the beaten egg to ensure a golden finish when baked.
- Cook Patties: For baking: place patties on a lined baking sheet and bake for 20-25 minutes until golden and crispy. For frying: fry patties in hot oil for 3-4 minutes on each side until golden and crispy.
- Serve: Serve hot with chutney or your favorite dipping sauce. Enjoy!
Notes
- You can substitute frozen peas with finely chopped carrots or corn for variety.
- Ensure the chicken mixture is cooled before adding breadcrumbs to avoid soggy patties.
- Use puff pastry sheets that are well chilled for easier handling and better flakiness.
- For a healthier option, baking is preferred over frying.
- Adjust spice levels according to your preference by reducing or increasing chili powder.
