Chicken Patties (Chicken Puffs)

Pakistani Chicken Patties (Chicken Puffs) - RECIPE

These are Pakistani bakery-style Chicken Patties with a twist. Filled with creamy chicken, sprinkled with sesame seeds, they are baked to golden perfection. Flaky, addictive and delicious they are also the perfect Ramadan snack or party appetizer.

Chicken Patties (Chicken Puffs) - recipe

Is there anybody in this whole wide world who doesn't love puff pastry? It's so hard to go wrong with these beautiful layers of dough. You can stuff them with anything and it will come out scrumptious. Today, I am making Chicken Patties, the way they are found in Pakistani bakeries. But my version is square, use round cutter if you want the same shape. My version also has sesame seeds on top, the toasted sesame seeds with flaky pastry gives a gorgeous roasted crunch. 


  • Thaw the puff pastry on your countertop till it is easier to cut.
  • Use a very sharp knife or cutter to cut the puff pastry. If you smush the edges too much, the puff pastry will rise unevenly resulting in lopsided patties.
  • To give extra height, I use three layers of puff pastries instead of the usual two.
  • Make sure your oven temperature is set right, low temperature will give flat patties.
  • Don't unnecessarily open the oven door. Just do it once or twice to rotate the patties.
Chicken Patties (Chicken Puffs)


These patties are best reheated in an airfryer or oven. If you do them in the microwave they will lose their crunch.


You can prepare these patties in advance too. Follow the recipe till the part of assembling. First layer, second layer, filling and third layer and seal the edges. Skip the step where sesame seeds are sprinkled and the final brushing of egg wash is done. Freeze in a single layer in an airtight ziplock bag or container. When ready to bake, defrost the patties, brush some egg wash, sprinkle sesame seeds and bake according to the instructions.


Chicken Patties

Chicken Patties
Yield: 25
Author: Chili to Choc
Pakistani bakery-style chicken patties aka chicken puffs with a sprinkling of sesame seeds


  • 200g boneless chicken, boiled & shredded
  • 1/2 onion, diced
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 3/4-1 cup milk
  • 3/4 tsp salt
  • 3/4 tsp crushed black pepper
  • 3/4 tsp red chili flakes
  • 1/2 tsp white pepper
  • 1/4 cup fresh coriander, chopped
  • puff pastry sheets
  • sesame seeds
  • egg wash


  1. In a pan melt butter and saute onion till translucent.
  2. Then cook the flour for 2 minutes.
  3. Pour in the milk gradually and thicken the sauce on medium-low heat. You need a thick sauce consistency.
  4. Add the shredded chicken and stir.
  5. Season the mixture with salt, black pepper, red chili flakes and white pepper. Mix and turn off heat.
  6. Add the coriander and cool this filling.
  7. Thaw puff pastry sheets and with a sharp knife cut into 6x6cm squares. Blunt knife presses the egdes and results in uneven rising of the puff pastry.
  8. Prepare an egg wash my whisking one egg with 2 tbsp milk.
  9. On your baking tray, take one square of puff pastry, brush with egg wash, take 2nd square of puff pastry, brush with egg wash, add around 1-2 tbsp of the the chicken filling. Then finally add the 3rd layer of puff pastry.
  10. With a fork, seal the four sides. Then give a final coating of egg wash.
  11. Sprinkle sesame seeds. You can use a mixture of black and white. Or whichever ones you prefer.
  12. Repeat the same steps for the rest of the chicken puffs/patties. Arrange them on the baking tray in a single layer and with good spacing between them.
  13. Refrigerate for 15-20 mins and meanwhile preheat the oven at 200C.
  14. Bake for 15-20 mins until puffed up and golden. You can open the oven door once to rotate the chicken patties to get an even colour.
  15. Serve hot and enjoy!
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