Chicken Puff Pastry, known as Chicken Patties in Pakistani bakeries, is a classic savory treat. Buttery, flaky puff pastry is filled with creamy chicken, topped with sesame seeds, and baked to golden perfection. These irresistible snacks are perfect for Ramadan or as a crowd-pleasing party appetizer.
Is there anyone in the world who doesn’t love puff pastry? It’s nearly impossible to go wrong with those beautiful, flaky layers.
From savory fillings to sweet desserts, puff pastry is a versatile dough that always delivers on flavor. You can stuff it with anything—cheese, vegetables, or meats—and it always comes out scrumptious.
These Chicken Patties are the Pakistani take on chicken puffs or mini chicken pies. The store-bought puff pastry (or you can make your own) is filled with a luscious, creamy chicken mixture and baked until perfectly golden and crisp.
If you’re not a fan of this flavor combination, I also have a delicious alternative: my French Chicken & Mushroom Vol Au Vent.
This easy chicken puff pastry is made just like the one found in Pakistani bakeries, with a few small tweaks. My version is square-shaped, but you can use a round cutter for the classic look. I also add sesame seeds on top—their toasty crunch pairs beautifully with the flaky pastry for an irresistible bite.
Looking for more freezer-friendly Ramadan recipes? Check out these mini pizzas, keema samosa, and potato and cheese balls.
How To Make Chicken Puff Pastry
My chicken puff pastry recipe is foolproof and guarantees delicious results every time. Let's make it!
- Prepare the filling – Sauté onions in butter, cook the flour, then gradually add milk to form a thick sauce.
- Season and mix – Stir in shredded chicken, season with spices, add coriander, and let the mixture cool.
- Cut the puff pastry – Thaw and cut into small squares using a sharp knife.
- Assemble the patties – Place two squares on top of each other on a baking sheet. Add chicken mixture and place the third square on top, sealing the edges with a fork. Repeat for all puff pastry.
- Egg wash and topping – Brush with egg wash and sprinkle sesame seeds.
- Bake and serve – Refrigerate for a little while then bake for 15–20 minutes. Serve the chicken patties immediately!
Expert Tips
- Thaw the puff pastry on the countertop for easier cutting.
- Use a sharp knife or cutter to avoid pressing down the edges—this helps the pastry rise evenly and prevents lopsided patties.
- For extra height and crispiness, layer three sheets of puff pastry instead of the usual two.
- Ensure your oven temperature is set correctly; a low temperature will result in flat patties.
- Avoid opening the oven door too often—just once to rotate the patties for even baking.
Variations
These chicken puffs are totally customizable! Here are a few ideas you can play with:
- Spicy – Add chopped green chilies or a dash of hot sauce to the chicken filling for extra heat.
- Cheesy – Mix cheddar cheese or mozzarella into the chicken mixture for a rich, melty texture.
- Vegetables– Add finely chopped bell peppers, sweet corn, or spinach for extra flavor and nutrition.
- Herbs – Enhance the taste with dried oregano, thyme, or a pinch of garam masala.
- Different Shapes – Use a round cutter for a classic bakery look of Pakistani chicken patties or try triangle-shaped pastries for variety.
Storage, Freezing and Reheating
You can prepare the chicken puff pastry ahead of time for convenience. Assemble the pastries by layering the puff pastry and filling, then seal the edges. Skip the egg wash and sesame seeds at this stage.
To freeze, place the assembled puff pastry in a single layer inside an airtight container or ziplock bag. When ready to bake, let them defrost, brush with egg wash, sprinkle sesame seeds, and bake as directed.
For the best texture, reheat in an air fryer or oven. Avoid using the microwave, as it will make the pastry lose its crispness.
Serving Ideas
Chicken Puff Pastry is best served warm, straight out of the oven, when the layers are at their flakiest and crispiest. They make a great addition to iftar spreads during Ramadan, midday snacks, or party platters. Here are some pairing suggestions for my Pakistani chicken patties:
- Dipping Sauces – Serve with ketchup, sweet tamarind chutney, or a creamy yogurt dip.
- Side Dishes – Pair with a fresh Caesar salad, roasted vegetables, or a warm bowl of mushroom soup.
- Beverage Pairings – Enjoy with masala chai, pink tea, homemade caramel latte, mango mojito mocktail or a refreshing strawberry basil lemonade.
More Delicious Snacks
If you loved the chicken puff pasty, you'll surely like these quick snacks:
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📖 Recipe
Chicken Puff Pastry (Pakistani Chicken Patties)
Ingredients
- 200 g boneless chicken breasts boiled & shredded
- ½ onion diced
- 2 tablespoon butter
- 2 tablespoon all-purpose flour
- ¾-1 cup milk
- ¾ teaspoon salt
- ¾ teaspoon crushed black pepper
- ¾ teaspoon red chili flakes
- ½ teaspoon white pepper
- ¼ cup fresh coriander chopped
- puff pastry as required
- sesame seeds black and white
- egg wash 1 egg whisked with 2 tablespoon milk
Instructions
- Melt butter in a pan over medium heat. Add the chopped onion and sauté until translucent.
- Stir in the flour and cook for 2 minutes, ensuring it doesn’t brown.
- Gradually pour in the milk, stirring continuously, and cook on medium-low heat until the sauce thickens to a creamy consistency.
- Add the shredded chicken and mix well.
- Season with salt, black pepper, red chili flakes, and white pepper. Stir to combine, then turn off the heat.
- Fold in the chopped coriander and let the filling cool completely.
Assembling the Puff Pastries
- Thaw the puff pastry sheets and use a sharp knife to cut them into 6cm (2.4") squares. A blunt knife may press the edges, affecting how the pastry rises.
- Line a baking tray with parchment paper. Place one puff pastry square on the tray and brush it with egg wash.
- Layer a second puff pastry square on top, brush with egg wash, and add 1–2 tablespoons of the prepared chicken filling.
- Place a third puff pastry square over the filling and press down gently.
- Use a fork to seal the edges, then brush the top with a final coat of egg wash.
- Sprinkle sesame seeds on top. You can use black, white, or a mix of both.
- Repeat the process for the remaining patties, ensuring they are arranged in a single layer with enough space between them.
Baking
- Refrigerate the assembled patties for 15 minutes while preheating the oven to 200°C (390°F).
- Bake for 15–20 minutes until golden brown and puffed. Open the oven door once during baking to rotate the patties for even coloring.
- Serve hot and enjoy!
Video
Nutrition
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Zahara Sheikh says
Hi. Can I ask if these can be cooked straight from frozen without being defrosted if I skip the sesame seeds? Thanks
Qashang says
Yes they can be. 🙂
Komal says
Loved this - tried them today and they turned out great!! Thank you!!
Qashang says
Yay so happy you liked the recipe Komal! 🙂
komie says
Hello! Quick question - how would this recipe change if I make this with phyllo pastry? Or is puff pastry the same as phyllo pastry?
Qashang says
Hi, they are completely different. Phyllo pastry is more like the egg roll wrapper, it won't rise up as the puff pastry.