Easy Chicken Patties Pakistani Bakery Style Recipe
If you’ve ever strolled past a Pakistani bakery and caught a whiff of those golden, flaky pastries beckoning from behind the glass, you already know the magic of Easy Chicken Patties Pakistani Bakery Style. These savory treats are the perfect fusion of creamy, spiced chicken filling wrapped in crisp, buttery puff pastry — and guess what? You can whip up a batch right at home with just a handful of simple ingredients. Whether you’re hosting a tea party, need a quick snack for guests, or just want to relive bakery memories, this recipe brings bakery flavor straight to your kitchen. Trust me, once you make these, they’ll become your go-to comfort snack!
Ingredients You’ll Need
The beauty of these Easy Chicken Patties Pakistani Bakery Style is in their simplicity. Each ingredient is chosen for the role it plays — from the aromatic base to the rich, creamy filling and that irresistible golden crust. Here’s what you’ll need, plus a few handy tips:
- Oil: Helps soften the onions and releases all the flavor from the aromatics.
- Onion (1 small, finely chopped): Forms the base of the filling, adding sweetness and depth.
- Garlic (2 cloves, minced): Gives a lovely punchy aroma and a warm background note.
- Ginger Paste (1/2 teaspoon): Adds a fresh zing that brightens the filling.
- Green Chili Paste (1/2 teaspoon, optional): For a gentle heat; skip it or adjust to your spice preference.
- Cooked and Shredded Chicken (2 cups): Use rotisserie chicken for ease, or poach and shred your own for extra freshness.
- Salt (1/2 teaspoon): Balances all flavors and brings out the savory notes.
- Black Pepper (1/2 teaspoon): For mild heat and warmth in every bite.
- Garam Masala (1/4 teaspoon): Adds that signature South Asian warmth and complexity.
- All-Purpose Flour (1 tablespoon): Helps thicken the filling so it’s creamy, not runny.
- Milk (1/2 cup): Creates a luscious, binder for the chicken mixture.
- Fresh Cilantro (1 tablespoon, chopped): Brings a burst of color and freshness at the end.
- Puff Pastry Sheet (1, thawed if frozen): The key to that bakery-style flaky, golden crust.
- Egg (1, beaten): For a shiny, beautiful finish on top of your patties.
How to Make Easy Chicken Patties Pakistani Bakery Style
Step 1: Sauté the Aromatics
Start by heating the oil in a skillet over medium heat. Add the finely chopped onion and sauté until it turns soft and translucent — about 3 to 4 minutes. This is where the flavor starts building, so don’t rush it! Next, add in the minced garlic, ginger paste, and green chili paste if you’re using it. Give them a quick stir and let everything cook for another minute until aromatic and inviting.
Step 2: Add and Season the Chicken
Now, toss in your cooked and shredded chicken. Sprinkle over the salt, black pepper, and garam masala. Mix well so every bit of chicken is coated in those fragrant spices. You’ll notice the kitchen already smells like your favorite bakery!
Step 3: Thicken the Filling
Sprinkle the all-purpose flour evenly over the chicken mixture and stir to coat. This step is crucial for a creamy, cohesive filling. Slowly pour in the milk, stirring constantly to avoid lumps. Keep cooking and stirring for 2 to 3 minutes until the mixture thickens up and looks creamy. Remove from the heat and fold in the chopped cilantro for a pop of freshness. Let this mixture cool completely — this makes assembling the patties much easier.
Step 4: Assemble the Patties
Preheat your oven to 400°F (200°C). Roll out your thawed puff pastry sheet on a lightly floured surface and cut it into equal squares. Spoon a generous amount of the cooled chicken filling into the center of each square. Fold each square into a triangle or rectangle, then press the edges together to seal them. If you want extra insurance, you can crimp the edges with a fork.
Step 5: Bake to Golden Perfection
Arrange your assembled patties on a lined baking sheet, leaving a little space between each. Brush the tops generously with beaten egg — this is the secret to that shiny, bakery-style golden crust. Slide the tray into the oven and bake for 18 to 20 minutes, or until the patties are puffed up and a gorgeous golden brown. Serve warm for the ultimate bakery experience at home!
How to Serve Easy Chicken Patties Pakistani Bakery Style
Garnishes
Top your Easy Chicken Patties Pakistani Bakery Style with a sprinkle of chopped fresh cilantro or a few black sesame seeds before baking for an extra bakery-worthy touch. If you’re feeling fancy, serve with a wedge of lemon on the side — that little zing brings out the flavors even more.
Side Dishes
These patties are delicious all on their own, but they truly shine alongside a cup of hot chai, a crisp cucumber salad, or a tangy tamarind chutney. For a full tea-time spread, add samosas, pakoras, or even some sweet pastries to the table.
Creative Ways to Present
For parties, arrange your Easy Chicken Patties Pakistani Bakery Style on a tiered stand, just like at a bakery, or wrap them in parchment for an on-the-go treat. You can also make mini versions for kids’ lunchboxes or appetizers — they’re always a hit!
Make Ahead and Storage
Storing Leftovers
Leftover Easy Chicken Patties Pakistani Bakery Style keep wonderfully in an airtight container in the fridge for up to 3 days. They’re perfect for a quick snack or a next-day lunch — just reheat and enjoy!
Freezing
To freeze, assemble the patties but don’t bake them. Place them in a single layer on a baking sheet and freeze until solid, then transfer to a zip-top bag or container. Bake straight from frozen, adding a few extra minutes to the baking time — they’ll be just as flaky and delicious.
Reheating
Reheat baked patties in a preheated oven at 350°F (175°C) for 8 to 10 minutes to restore their crispiness. Avoid microwaving if possible, as it can make the pastry soggy.
FAQs
Can I use leftover rotisserie chicken for the filling?
Absolutely! Rotisserie chicken is a fantastic time-saver and adds a lovely roasted flavor to your Easy Chicken Patties Pakistani Bakery Style. Just shred and use as directed in the recipe.
Is there a substitute for puff pastry?
While puff pastry is key for that classic bakery texture, you can experiment with crescent roll dough or even pie dough in a pinch. The result will be a little different, but still tasty!
How spicy are these patties?
The recipe is mild as written, but you can adjust the green chili paste to taste. For more heat, add extra chili or a pinch of red chili flakes to the filling.
Can I make these ahead for a party?
Yes! Assemble the patties and freeze them unbaked. On the day of your event, bake straight from frozen — add just a few extra minutes to the baking time for fresh, hot Easy Chicken Patties Pakistani Bakery Style.
What’s the best way to ensure the pastry stays crispy?
To keep the pastry crisp, make sure the filling is completely cool before assembling and don’t overfill the patties. Bake on a preheated tray for the best golden crust.
Final Thoughts
I can’t wait for you to try these Easy Chicken Patties Pakistani Bakery Style — they truly bring the spirit of a Pakistani bakery right into your home. With that flaky crust and creamy, spiced chicken filling, they’re impossible to resist. Give them a try, and I promise, you’ll be making them again and again!
Print
Easy Chicken Patties Pakistani Bakery Style Recipe
- Total Time: 45 minutes
- Yield: 8 patties 1x
- Diet: Non-Vegetarian
Description
These Easy Chicken Patties Pakistani Bakery Style are delicious, flaky puff pastry snacks filled with a creamy, spiced chicken mixture. Perfect for a savory snack or appetizer, these patties combine tender shredded chicken with aromatic spices, all encased in golden, puffed pastry. They are simple to prepare and bake, capturing the authentic flavors of Pakistani bakery treats right at home.
Ingredients
For the Filling
- 1 tablespoon oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 teaspoon ginger paste
- 1/2 teaspoon green chili paste (optional)
- 2 cups cooked and shredded chicken
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garam masala
- 1 tablespoon all-purpose flour
- 1/2 cup milk
- 1 tablespoon chopped fresh cilantro
For Assembly
- 1 sheet puff pastry (thawed if frozen)
- 1 egg, beaten (for egg wash)
Instructions
- Sauté Aromatics: Heat oil in a skillet over medium heat. Add chopped onion and sauté until soft and translucent, about 3–4 minutes. Stir in garlic, ginger paste, and green chili paste (if using), and cook for 1 minute to release their flavors.
- Add Chicken and Spices: Add the shredded chicken to the skillet along with salt, black pepper, and garam masala. Mix well to evenly coat the chicken with the spices.
- Thicken Filling: Sprinkle the flour over the chicken mixture and stir to blend. Slowly pour in the milk while stirring continuously until the filling thickens and becomes creamy, approximately 2–3 minutes. Remove from heat and stir in the chopped fresh cilantro.
- Cool the Filling: Allow the filling to cool completely to prevent the puff pastry from becoming soggy during assembly.
- Prepare Puff Pastry: Preheat the oven to 400°F (200°C). Roll out the puff pastry sheet on a lightly floured surface and cut into equal squares, enough to make 8 patties.
- Fill and Seal Patties: Place a spoonful of the cooled chicken mixture in the center of each puff pastry square. Fold each square into a triangle or rectangle, pressing the edges firmly to seal and prevent filling leakage during baking.
- Apply Egg Wash: Brush the tops of the sealed patties with the beaten egg to achieve a beautiful golden color and glossy finish when baked.
- Bake: Arrange the patties on a lined baking sheet and bake in the preheated oven for 18–20 minutes, or until puffed and golden brown.
- Serve: Remove from oven and serve the chicken patties warm as a delightful snack or appetizer.
Notes
- You can use rotisserie chicken or boil and shred chicken breasts as alternatives for the filling.
- Freeze assembled but unbaked patties for later use; bake directly from frozen, adding a few extra minutes to the baking time.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: Pakistani
Nutrition
- Serving Size: 1 patty
- Calories: 270
- Sugar: 1g
- Sodium: 320mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 45mg
